Lobster salad façon chef Eric, with vegetables and mango

Whisk the mayonnaise with the lime juice in a bowl; mix in the coriander.

Add the diced tomato, blanched carrots, zucchini and potatoes, celery, mango, peas, asparagus (tips reserved for garnish) and red onion; mix well, season with salt and pepper to taste, mix again. Chill.

Separate the lobster head from the tail and cut off the legs; empty the head (the green coral is good). Keep the shells for lobster oil.

To use the head shell as garnish, cut it in two with scissors along the line between the eyes and finish with a knife; wash the shell.

Cut away the coral from the tail, rinse, press to break the shell and peel it off.

Cover the claws with a rag and crack with a hammer; remove the shell and the inner bone, using sturdy scissors as needed, and pull the meat out whole. Reserve two legs for decoration.

Set a three-inch ring on the plate and fill with salad, draining it with a slotted spoon so it is not too liquid. Remove the ring.

Top with lobster meat; garnish with the shells, cucumber slices on each side, an asparagus tip halved lengthwise, the head and a leg. Finish with balsamic reduction, a few drops of paprika oil and a sprig of cilantro.