For the lobster:
We separate the head from the tail and reserve the corals for another preparation.
On one hand, we put the head and the tweezers in a vacuum bag, we put it in the oven at 65º steam for 45 minutes. From here, we will get a practically transparent juice that we will reserve to enhance the flavor of the lobster on the plate.
On the other hand, to the tail we insert a skewer lenghtwise (so that the tail is flat), we scald it for 5 minutes and pass it to a cold bath with ice to cut the cooking. We peel it and reserve it.
For the spicy Hollandaise sauce:
We infuse a tree chili in the clarified butter, add salt and cool. We remove the chili. We mount in bain-marie with rods anda a bowl the butter and the egg yolk until we have a fairly emulsified cream. We put in a bottle and reserve.
For the emulsion of corals with codium:
We put the codium in the Termomix and we crush it well. We pass it through a strainer and we leave the resulting green juice We emulsify this juice with corals and virgin extra olive oil until we have a well mounted cream. We put it in a bottle and reserve it.
At the base of the plate we put the emulsion of corals with codium.
We pass the lobster reserved by the grill.
We carve it into medallions and put it on top of the emulsion.
We put some points of hollandaise sauce.
We finish with the juice of their heads and chopped chives.
Moncho Bargo, Pracer Restaurant (Coruña Cociña)