Spiny lobster couscous with saffron butter

Method

1. Peel and cut the vegetables, then boil in salted water.

2. Put the couscous in a dish and pour over the simmering water. Cover for 10 minutes, then fluff with a fork and add 50 g butter.

3. Bring 10 cl water to the boil, remove from the heat and infuse the saffron. Whisk in 150 g butter.

4. Season with salt and pepper and keep warm over low heat.

5. Carefully remove the lobster tail shells with scissors without damaging the flesh. Then slide the merguez beneath the skin at the segments.

6. Sear the lobster tails in olive oil on all sides for about 15 minutes.

7. Before serving, reheat the vegetables and couscous if needed.

8. Use a stick blender to foam the sauce, gradually adding the cream.