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To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.
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Duck Breasts with Green Peppercorn Sauce
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