200g cleaned lobster meat
2 sticks of celery
1 star anise
Chilli (preferable from the producer Peperita – the Aji-type)
Salt and white pepper
Extra virgin olive oil
Put the water to a boil with the salt and leave it to cool. When cold, add the lobster meat and leave for 1 hour. Take it out of the water and cut it finely with a sharp knife. Peel the carrot and make small ‘tagliatelle’ by slicing it thinly in a machine or with a potato peeler. Peel the celery sticks as well, and cut them in small cubes. Wash and clean the fennel and cut it into pieces, then cook it with the star anise in a vacuum packed plastic back in a micro oven for 15 minutes. Blend into a smooth cream while adjusting with salt and pepper. Then sieve it, to get rid of excessive liquid. Cut the radish into thin slices.
Now compose the dish by molding the tartar in a round shape, wrapping it with the carrot tagliatelle and drizzling it with the chili. Add the celery and the radish to the plate, and finish off with the fennel cream.