Blood On Stoll Surface

luxury A recipe for a special day. This is a refreshing dish in which ingredients harmonize contrasts without rival among them, making it very special set for the palate.

INGREDIENTS: (4 servings) • 1 lobster

about 750 gr. approximately
• 5 ripe red tomatoes and onions

• 1 • 1 clove garlic
• A handful of pine nuts
· Virgin olive oil, apple cider vinegar and salt
• A jar of salmon roe
• A bunch of fresh basil

PREPARATION:

The day before, put to soak in half cup of basil oil. In the morning mash and pass through a sieve. Book.
Cook lobster in salted water for 9 minutes. Remove and placed in a cold water bath to stop cooking. Seize all the lobster meat, reserving the two clamps and glue. Peel the garlic, remove the heart and cook for 3 minutes to soften the taste. Peel tomatoes, chop and place in the blender cup, add lobster meat, coral, garlic, pine nuts, chives and a little water. Mash well. Add a dash of vinegar and a pinch of salt. Grind again, add oil and emulsify. Tuning thickness (adding water if specified). Should be the consistency of a normal gazpacho to eat with a spoon. Place in the refrigerator until ready to Emplate. Lobster tail fillet into 8 slices and cut the clips along in two halves. Put the gazpacho into bowls (or if you prefer in bowls) and place 2 slices center of the tail and half of a clip. On top put a teaspoon of salmon roe and sprinkle with a dash of basil oil. Exquisite.