Lobster Salad with Beetroot Purée
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An exclusive lobster salad recipe by Antimo Merone, chef at 8 1/2 Otto e Mezzo Bombana restaurant, served with beetroot orange purée and confit vegetables.
11 November, 2015
serves for
4
total time
3
HR
0
MIN
ingredients
Blue lobster
2
Beetroot juice
1 lt, obtained with a slow juicer
Orange juice
500 ml, fresh
Lemon verbena
Beetroots
1
Orange juice
400 ml
Extra virgin olive oil
Carrots
2 each, baby
Chioggia beetroot
2 baby
Green apples
1
Radishes
2, small
Fennel
1 baby
Orange juice
1 lt
Cardamom
4 pcs
Star anise
1
Lemon verbena
20 g
Lemon zest
1
Preparation
For the lobster
Boil the lobster for 30 second just about to remove the carapace. Cut in half. Set a Gastrovac at 56°C using as cooking liquid the beetroot juice combined with the orange and the verbena, Vacuum the lobster in the Gastrovac and cook for 20 minutes.
For the Beetroot Purée
Wrap the beetroot in aluminium foil. Bake at 160 degrees for 90 minutes. Remove the skin and cut in small cubes, cook with the orange juice until totally reduced. Blend in the thermomix adding olive oil obtaining a smooth and thick puree, season as desired.
For the Confit Vegetables
With a mandolin slice all the vegetables. Set the Gastrovac at 60°C with all the spices and the juice. Vacuum and cook for 30 minutes.
For the Finishing Touches
Serve a generous spoon of puree on the bottom of the dish, place the lobster on top of it, and all the aromatized vegetables, place the caviar on top of the vegetables and serve.
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