Homard, crème de maïs, chorizo, petits pois | Crayon Ail noir

Lobster, Cream of Corn, Chorizo, Peas | Black garlic Food Crayon

Lobster, Cream of Corn, Chorizo, Peas | Crayon Black garlic 
Nadia lahrichi

Recipe by chef Jean-Philippe Desjardins

Ingredients for 2

- 1 cooked lobster, cut in 2, claws peeled
- 1 corncob, cooked and removed kernel
- 1 tablespoon of butter
- ÂĽ cup cream
- Â˝ cup cooked peas
- 20 thin slices of chorizo
- Lemon juice
- Olive oil
- Salt and pepper


1. Heat the corn and mash in a blender with the butter and cream.
2. Season.
3. Brown the chorizo slices and drain.
4. Reheat the lobster by steaming.
5. Season with lemon juice and olive oil.
6. Toss with the peas and chorizo slices.
7. Adjust the seasoning.
8. Arrange over the corn mash, in the shell if desired. Decorate with the nasturtium leaves.

Add a few shavings of the Black Garlic Food Crayon!

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