1. Cook the lobster in a 100ºC steam oven for 10 minutes.

2. Cool the lobster and clean it completely.

3. Once cleaned, reserve.

4. For the cauliflower puree, we’ll cook this in salted water.

5. Once cooked, grind well drained, with butter.

6. Add salt and set aside.

7. Then make the spheres of avocado and yogurt, respectively. For these, mix gluconolactato, avocado puree and yogurt.

8. Spherify and reserve.

9. Iron the lobster, put mashed cauliflower at the bottom of the plate. Place the lobster on top and decorate with vene creps. Add the spheres, dress and serve it.