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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