Ingredients
Beetroots: 120 g, raw
Celery: 120 g
Zucchini: 200 g
Carrots: 120 g
Spinach: 60 g
Rocket: 4 g
Radishes: 3 g
Herbs: 40 g, mixed
Lobster: 1800 g
Court bouillon: 2 l
An elegant lobster salad over beetroot sauce and garnished with vegetables, carrots, rocket salad, and zucchini
Method
01.
Chop all the vegetables finely. Put them individually in fresh water with ice.
02.
Cook the lobster in court-buillon.
03.
Clean the tail and claws. Drain all of the vegetables.
04.
Season the vegetables with lemon juice, oil and Cervia salt.
05.
Mix honey with olive oil and beetroot juice.
06.
Pour the sauce on the plates.
07.
Place the lobster over the sauce in the middle.
Place the vegetables on top.
