Lobster tails, citrus fruits butter

Wash the orange and peel it with a peeling knife, then cut the skin into fine slices. In a pan sauté the slices of orange skin and the sugar with butter, stir regularly in order to caramelize them. As soon as the slices begin to color, remove from heat and pour some drops of lemon juice to stop the cooking. Set aside.

Place the frozen lobster tails in a pan with cold water and the bay leaves. Bring to a boil.

Meanwhile, melt the salted butter with the orange and the lemon juices, stirring regularly. When the water boils, wait for 2 minutes then pull the tails out of the water and drain. Remove the shell and cut the flesh into slices.

Place the slices into plates, baste with the hot citrus fruits butter, sprinkle with pink pepper peel, limes zest, and caramelized orange slices. Serve immediately.