Sprinkle sea salt onto a baking tray and lay the washed potatoes on top. Bake for 20 minutes at 180°C. Remove and cool for 2 minutes before using a cookie cutter to cut them into cylindrical shapes. Plunge the lobster into boiling salted water for 6 minutes. Then cool in iced water.
Dress the lobster, cut the flesh into medallions and marinate in olive oil. Bone the pigeon legs and brown them in a casserole dish. Add the aromatic herbs, morel mushrooms, then cover with 20 cl of port. Simmer for 30 minutes. Remove the pigeon and reduce the liquid. Make a brown butter sauce with the concentrate.
Brown the body of the pigeon in a pan, then place in a hot oven at 160°C for 4 minutes. Remove and leave to cool on the bone. Cut out the centre of the potatoes using a small cookie cutter. Salt and butter the flesh and replace it inside the potato.
Remove the pigeon breasts from the carcass and cut them in two lengthways. Drizzle some brown butter sauce over the frisée salad and serve all the food you have prepared on a plate.