Cut up the lobster by twisting the head first. You cannot use this. Now remove the scissors and pull out the meat. Halve the shell lengthways and remove the intestines. Remove the meat in one piece.
Squeeze the oranges and measure out 300 ml of juice and set aside.
Measure out 6 tablespoons of dry vermouth and prepare them as well.
Finely dice the shallots and sauté in 1 tablespoon of hot olive oil. Add the rosemary sprig and sauté as well. Deglaze the whole thing with the wormwood and the freshly squeezed orange juice and reduce to 100 ml of liquid.
Now stir in the maple syrup and 2 tablespoons of olive oil with the whisk. Remove the rosemary sprig and season the sauce with salt, pepper and chili powder. Let the sauce cool down. It should be served lukewarm.
Preheat the oven to 200 degrees top and bottom heat (gas 3, circulating air 180 degrees).
Now wash and dry the mixed leaf salads. Peel the orange so that there is no white skin on it. The best way to do this is to cut off the top and bottom, place on one of the two sides and then cut off the shell all around with a sharp knife, from top to bottom. Now cut out the orange fillets and set aside. Make a vinaigrette from salt, pepper, vinegar, a pinch of sugar and 3 tablespoons of olive oil. Mix the salad with the vinaigrette and arrange on plates. Spread the orange fillets on top. Now melt the butter in the pan and season the lobster meat with salt and pepper. Place the lobster tail meat side down and the scissors meat in the pan and drizzle with the remaining wormwood. Place the pan on the 2nd rail from the bottom in the preheated oven and heat for approx. 3 minutes.
Arrange the lobster pieces next to the salad and drizzle with the orange sauce.
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