RECETAS Y COCINA

Ingredients

• 2 small lobsters
• 10g sea salt
• 4 large potatoes
• 50g organic leaves
• 100ml vinaigrette
• Shaved parmesan
• Ground black pepper

Preparation

Remove lobster tails and the claws from the head.

Remove swim bladder attached to the middle tail section. Fan out the tail, grasp middle section, twist and pull to remove the long thin, opaque tube.

Tie sections together and boil in salted water for 3.5 minutes. Remove and cool slightly, pull the shells from the bodies.

Boil the claws for 6 mins, crack the claws and push out the meat.

Meanwhile, boil potatoes in salted water until tender, remove from water and cool a little, peel while warm.

Blend rocket in food processor with a little vinaigrette, slowly add the remaining vinaigrette until velvety smooth. Check seasoning.

Slice potatoes lengthways and arrange on plate, spoon over a little dressing, cut the lobster into medallions and arrange on top.

Add more dressing and organic leaves, scatter over shaved parmesan.

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