Lobster With Two Sauces

Preparation:

Preparation: Place the water, the white wine, the peeled and chopped vegetables, the thyme and the parsley in a large saucepan and cook over medium heat for 15 minutes, then season the court-bouillon with the necessary salt and a ground pepper. Immerse the lobster in the broth, starting from the head, reduce the heat to a minimum and let it cook for a quarter of an hour. After this time, remove the crustacean from the saucepan, open the carapace in the ventral part and extract the pulp in one piece. Cut the latter into medallions and keep it warm. Peel the broccoli and blanch them for 4 minutes in a saucepan with boiling salted water, then drain them, let them cool under cold running water, drain them and set them aside. Prepare the white butter sauce as indicated in the corresponding recipe, heat it in a small saucepan over moderate heat, add the cuttlefish ink, pass it through a fine sieve and, if necessary, add salt. In a clean saucepan, heat the white wine sauce over moderate heat (see corresponding recipe) together with the saffron sachet, then add the saffron stigmas and cook for another minute. Incorporate the whipped cream into the sauce and season with salt. Steam the broccoli for a few moments. Put a little of each of the two prepared sauces on each individual plate, arranging them in a decorative way, as shown in the photo, complete with the broccoli and lobster medallions and serve.