Ingredients
- 1 lobster of 700 g
- 2 yellow zucchini
-
olive oil
For the condiment
- 500g kumquats
- 200 g of sugar
- 25 cl of water
To serve
-
fennel flowers
- 1 handful of fresh or pickled samphire
Preparation
-
Prepare the condiment: wash the kumquats, remove the stems and blanch them for 2 minutes in boiling water, repeat the operation twice. Then preserve them for about 1 hour with the sugar, starting in cold water. When the fruits are translucent, drain them and mix them. Pass the mixture through a strainer to obtain a smooth paste. Reserve in the refrigerator (this condiment can be kept for a few weeks).
-
Wash and dry the zucchini. Cut thin slices lengthwise (1 to 2 mm thick) with the skin on to keep the pretty yellow color. Using a brush, brush the zucchini slices with olive oil. Season with salt and freshly ground pepper, then form small rolls with each slice.
-
In boiling water, immerse the lobster for 4 minutes. Remove the crustacean from the water, detach the claws and return them to cook for 3 minutes. Shell the tail and slice it in half lengthwise. Carefully remove the hose.
-
When the claws are cooked, brown the two lobster halves in a dash of olive oil over medium heat, for about 2 minutes on each side.
-
On serving plates, arrange the lobster meat and claws. Arrange touches of kumquat condiment and raw zucchini rolls. Decorate with fennel flowers and maritime plants such as samphire or pig’s ear (maritime aster) in season.
