Astice alla Catalana
Ingredients
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MethodsPoach the Lobster in boiling water at 70 degree for 25 minutes, after that remove all the shell and keep the meat only.
Slice a julienne of red onion, put in a bowl and cover with white wine vinegar and some salt for seasoning, keep for 20 minutes. Put in a salad bowl the extra virgin olive oil, the lemon juice, the vinegar, the yellow tomato and the tomato camone sliced in 4 parts and chopped celery, add also the red onion without the vinegar and mix all together making sure that the tomatoes leave some juice in the sauce to complete the flavour of the Catalana sauce. Cut the lobster tail in two parts as the photo and than place all poached lobster meat in the Catalana sauce and leave inside for 10 minutes. Boil two cubes of potatoes and put in the Catalana sauce to marinade. |
PlatingTo compose the plate, take a long square plate, place the lobster as the photo, than all around the tomato and the red marinated onions, the potatoes topped with the avruga caviar and the frisee salad and fennel leaves all around as the photo above.
Finish the plate with the flowers to give some color. Keep the sauce separate to top the dish in front of the guest. |