Serves 4
Ingredients
Cold gazpacho of celery and green tomatoes
750ml green celery water
750ml green tomatoes water
Agar-agar
Salt
Lobster
3 lobsters
Slightly spicy
patanegra crust
70g patanegra lard
20g ‘nduja calabrese
35g white bread, grated
35g butter
Chervil
Vegetables
2 potatoes
10 green beans
2 stalks celery
10 cherry tomatoes
Extra virgin olive oil
Salt
Garnish
Chervil
Dill
Tarragon
Edible flowers
Method
Cold gazpacho of celery and green tomatoes
Centrifuge the green celery and green tomatoes separately to obtain 750ml of
Water for each. Put the vegetables’ water in two pots and bring them to 80°c. Filter both, keeping only liquids. Reduce celery and tomato water to obtain 250ml of each then bind the celery water with agar-agar. Once solidified, chop it and add to green tomato water. Season with salt.
Lobster
Bring the water to a boil in a large pot. Once the water is boiling, turn the stove off and dip the lobsters for 6 minutes. Cool the shellfish into cold water, strip the flesh off, cutting tails into medallions and leaving claws entire.
Slightly spicy
patanegra crust
Knead butter at room temperature, add ‘nduja, patanegra lard previously diced, chopped chervil and grated bread. Mix all and spread the crust over lobster medallions. Grill for 3 minutes.
Vegetables
Peel potatoes, dice them and blanch for a few minutes in boiling salted water.
Clean the green beans, remove the ends and dice. Wash the celery stalks, remove fibrous strings and dice. Cook vegetables in salted water for few minutes and drain them. Wash cherry tomatoes, cut in half, remove seeds then dice them and season with extra virgin olive oil and salt.
To serve
Place the cold gazpacho on the bottom of the platter. Lay patanegra gratinated lobster medallions over it and the previously cooked lobster claws. Garnish the dish with vegetables, herbs and edible flowers.
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