Lobster cooked in mono-cultivar Canino olive oil, with orange and fennel confit by Giancarlo Morelli

Steam-cook the lobster at 120°C for 6 minutes and then remove shells.

Cut the orange into 2 cm slices, put into a vacuum pack bag with the orange juice, sliced ginger and salt.

Slice the fennel into thin slices, put into a vacuum pack bag with white wine, salt and orange peel, along with a bit of ascorbic acid.

Cook for 15 minutes at 65°C.

Thicken the cold orange juice with a spoonful of potato starch and corn starch and add 50 g water.

Cook for 10 minutes on the griddle, stirring continuously.
Let cool.

Compose the plate with the lobster, the mache, the orange slices, the fennel, the orange gel, Maldon salt, dehydrated fennel, oil, sprouts and garnish with bisque.