Lobster medallions with citrus sauce

Cook the lobsters for 10 minutes in boiling salted water. Drain them upside down and let them cool. Peel them, recover the flesh and cut the tail medallions. Save them warm.

Peel all the vegetables and slice them finely in julienne. Let them steam for 20 minutes over very low heat and covered in butter. Salt, pepper.

Rinse 1 orange. Take half of the zest and chop it. Mix the juice of the oranges with the zest, the wine, salt and pepper. Whisk the egg yolks. Place in a bain-marie and cook over low heat, continuing to whisk until the mixture is moussing and whitening.

Divide the lobster and vegetable julienne over the plates, top with sauce and serve immediately.