4 people
For the lobster
12 lobster claws
salt
ginger
liquorice powder
For the lobster sauce
1 ripe tomato
1 tablespoon oil
flesh of 3 red peppers
50 g fried almonds
30 g bread, soaked in milk
3 tablespoons sherry vinegar
salt
ground ginger
For the extra white olive oil
50 g starch (extracted from tapioca)
30 g virgin olive oil
For the red safflower sauce
2 onions
4 tablespoons olive oil 100 ml red vermouth
2 litres chicken stock
1 g xanthan gum
safflower strands
salt
sugar
ground ginger
In addition
green of spring onions cut into thin rings
safflower strands
sunflower sprouts
red cabbage sprouts
a hint of lime
For the lobster
Lightly blanch the claws in boiling water, quickly cooling them in iced water. Carefully take away the shells and remove the meat intact.
Season it and sprinkle with liquorice and ginger. Reserve.
For the lobster sauce
Lightly blanch and peel the tomato. Cut into slices and pass them over a hot skillet with a tablespoon of oil to remove the touch of rawness.
Mix all the ingredients and crush finely. Season and add a pinch of ginger.
For the extra white olive oil
Mix the two ingredients at room temperature and set aside.
For the red safflower sauce
Clean the onions and cut into thin julienne and sauté in the oil. Once they are slightly caramelised, cover with the vermouth.
Leave to reduce and add the chicken stock. Cook together over low heat for 30 minutes. Strain and add texture with xanthan. Add safflower and bring to the boil. Season and add a pinch of ginger, and sugar, if necessary. Set aside.
Coat the claws in the sauce and pass over the pan, back and forth, with a drop of oil. Season the claws with the red sauce and finish cooking on the salamander.
Spread the white olive oil on a plate to form a perfect square.
Place the lightly seasoned lobster claws on it. Beside them, the cabbage and sunflower sprouts, safflower and spring onion rings. Grate a hint of lime on the surface.