Lobster with Orange Tomatoe Fondue

Boil the lobsters in rolling boiling water for one minute. Cut them in half lenghtwise.

Heat the oil and add the split lobsters, scallions, garlic, bay leaves and grated orange peel. Cook until the lobster is  cooked through, about 8 minutes.

Prepare the sauce by whisking together a puree of cold orange juice, tomato pulp, oil, salt and pepper. Spoon some sauce onto each of the four plates and place one half shelled lobster in the center.
Top with julienned slices of red onion. Serve with two potato fondantes cooked in lard or butter on each plate.

For fondantes, peel 8 new potatoes, such as yukon gold.
Bring a pot of water to a boil, salt and add the potatoes, cooking until almost tender.
Drain and let the potatoes dry sligthly. Heat lard, butter or a combination of the two (about 3 inches deep in a skillet) and add potatoes. They may slpatter so be careful. Cook until golden brown.
Drain on paper towels and season with sea salt.