Melt the butter in a pan. Add the milk and heat to no more than 40°C. Add the yeast. Mix with the salt, sugar and flour. Gradually incorporate the eggs.

Leave the dough to double its size in a warm place.

Stretch the dough into a rectangle and fold three times to fit into a cake mould. Leave to rise for another 30 minutes. Brush with egg yolk and bake at 180°C for 30 minutes.

Season the lobsters with olive oil and salt and cook delicately in the oven at 100°C for 8 minutes.

Mix the egg yolk with the mustard, balsamic vinegar, salt and pepper. Add the rapeseed oil slowly while stirring continuously to get a mayo.

Cut the lobsters in small cubes and mix with the mayo, lime zest and the Baeri Exclusive caviar.

Slice the brioche and fry in butter until golden brown.

Fill with the lobster mixture and cut as desired.