Gaspé Peninsula Lobster Medallions with Coconut Curry Emulsion and a Coral Tuile, a recipe by Baptis

Ingredients

• - 1 500-600 g (1 1/4 lb.) lobster per person
• - 18 g fine salt per liter (4 cups) of water
• - 125 g white mushrooms
• - 3 green onions
• - 100 g daïkon
• - parsley, chopped
• - chives, finely chopped
• - olive oil
• - 125 ml / 1/2 cup coconut milk
• - 4 g curry powder
• - fleur de sel
• - freshly ground pepper
• - 250 g grapeseed oil
• - 50 g flour
• - 420 g water
• - 12 g fresh lobster coral