Lobster carpaccio with LTBM Olive oil and figatellu
Recipe of the month
This month, discover the spring recipe of the Michelin starred Chef Julien Diaz from the Restaurant Chez Charles in Lumio with the LTBM extra virgin Olive Oil.
Lobster Carpaccio with LTBM Olive Oil and Figatellu.
For one plate :
1 - the lobster
Peal and slice the raw lobster tail in thin slices. Arrange in a circle mould so that it is regular like a carpaccio. Add a drizzle of LTBM Olive Oil and some Camargue sea salt.
2 - the dressing
Dice a Granny Smith apple, celeri branches and dried figatellu. Add Olive Oil, a drizzle of lime juice and chopped chives. Season the carpaccio with the condiment dressing.
3 - The roasted figatellu
Slice thin strips of figatellu and roast them in a dry hot pan. Reserve on absorbing paper and arrange on the carpaccio.
4 – The leaves
Add mini cucumber flowers and fresh leaves (Arsina, green Shizo, Daikon).