For 4 people

2 lobster tails
100 g. of green lentils from Le Puy
100 g. of quinoa
80 g. of cucumber
50 g. of red bell pepper
1 firm tomato
3 to 4 basil leaves
5 to 6 mint leaves
Juice of 3 lemons
Hazelnut oil
Salt and pepper

Cook the green lentils for about 20 minutes without seasoning (to prevent them from hardening), refresh them and set them aside in a cool place.
Do the same with the quinoa.
Cut cucumber, bell pepper and tomato (after washing) into small cubes. Mix, season and set aside in a cool place.
Finely chop the mint and basil.
Combine lentils, quinoa, topping and mint and basil.
Add lemon juice, hazelnut oil, salt and pepper to achieve desired taste and texture.
Set aside in a cool place.
Shell and snack the lobster tails (do not overcook them so that they remain translucent in the middle).
Add a drizzle of hazelnut oil and a pinch of fleur de sel.

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