Preparation: a lively lobster that guarantees quality
The chef emphasises the importance of the lobster’s quality:“it must be flawless, the lobster must be alive and fresh”.
To prevent the animal’s suffering, the head is immediately pierced to cut the nervous system. Next,the crustacean's tail is removed and cut in half lengthwise. The chef emphasises that the time between the lobster being killed and cooked should be as short as possible, to maintain the quality of its flesh.
Cooking process: quick and powerful for a melt-in-the-mouth texture
For this salad, the lobster will be cooked in a coal-fired oven: 300 degrees for 3 minutes.A quick, powerful cooking process to “seal in all the lobster's juices”.
Served with: a mixture of baby spinach and red berries
After it's been cooked, theflesh in the tail is removed along with the flesh in the lobster's claws. On the side, baby spinach is mixed with crushed tomatoes, basil and a drizzle of raspberry vinaigrette. Then, a few strawberries which have been cut in half are added to the dish. Lastly, the cooked lobster is placed on top of the other ingredients with a final drizzle of olive oil to finish this salad off. Enjoy!