14th Jun 2023
Lobster
- Cook By: Eduard Xatruch. Restaurant Compartir
- Theme: Seafood dishes Influencer
- Main Ingredients: robster
- Serving Size: 4
For the wild mushroom escabeche
Ingredients
- 8 ea Porcini mushrooms (each 20g)
- 50 g Black trumpet mushrooms
- 30 g Shitake mushrooms
- 4 0g Small king oyster mushrooms
- 30 g Enoki mushrooms
- 2 clove Garlic
- 1 sprig Thyme
- 100 g Extra virgin olive oil
- 20 g Onion
- 50 g Gluten free Vinaigrette
- Salt
- Ground black pepper
Directions
- Clean the mushrooms, julienne the onion, and peel the garlic.
- In an oiled pan, heat the garlic, onion, and thyme. When the garlic begins to brown, add the mushrooms.
- Cook for 5 minutes then add Gluten free Vinaigrette.
- Add salt and freshly ground black pepper and remove from heat.
For the clean lobster
Ingredients
- 4 ea Lobsters (each 700g)
- Water
- Salt
Directions
- Bring a large pot of salted water to a boil.
- Boil the lobsters for 3 minutes, strain, and quickly cool down in iced water with salt.
- Clean the claws and legs with care, making sure not to break them.
- Cut the lobsters in half lengthwise.
Presentaion
Ingredients
- Spanish paprika powder (pimentón)
- Extra virgin olive oil
- 20g Gluten free Vinaigrette
- 24 fine slice Porcini mushroom
- 24 sprout Fresh fennel
- Salt
Directions
- Heat the wild mushroom escabeche.
- Cook the lobster flesh side down on the grill, with a little salt and oil. It should turn golden and juicy. Also grill the claws and legs.
- Place the lobster on a plate and top it with the mushroom escabeche spread.
- Dress the dish with a few drops of Gluten free Vinaigrette and scatter the slices of porcini and the fennel sprouts.
- Finish by sprinkling the paprika powder and serve.