2 native lobsters, 650g
100g smoking woodchips
8 frogs' legs
550ml chicken stock
300ml whipping cream
1 sprig rosemary
Method Take the native lobster and split it in two. Extract the bowel from the tails and place them on a wire rack. Cook the claws in a court bouillon and crack the shell to release the meat. Heat the smoking chips then cook the tails over them for five minutes and leave to cool.
Separate the frogs' legs and clean up. Sweat the legs with some shallots, without colouring. Deglaze with Noilly Pratt and then add chicken stock and reduce by half. Add whipping cream and bring to the boil.
Reduce if necessary, season and infuse with a sprig of rosemary.