LOBSTER WITH A SKIN OF HAM

INGREDIENTS:

Lobster:

2 lobsters weighing about 600 gr. each

Bed of corn:

100 gr. cornbread

1 clove garlic

1 piece Iberico ham

Salt

Skin of ham: 

1 piece boneless Iberico ham

Others:

Extra virgin olive oil

PREPARATION:

Lobster: Stretch out the lobsters and tie together (so that the tail is straight). Heat the steam oven to 60ºC (140ºF) and place the lobsters inside, inserting a thermometer in one of them. When the inside temperature reaches 54ºC (129ºC), remove and bring down the temperature as fast as possible. Peel carefully without breaking.

Bed of corn: Cut the bread into pieces and dry in the oven. Grind but without reducing it to a fine powder. Place a very little oil in a large pan, and fry the garlic and ham. Add the ground cornbread and stir until it turns golden and swells a little. Transfer to absorbent paper and add a little salt.

Skin of ham: Using an electric slicer, cut a few wafer-thin slices of ham fat.

TO SERVE:

Cut the lobster into medallions and cover with the ham fat. Heat in a salamander for a few seconds, just long enough for the fat to stick to the lobster like a second skin.

Form a thin bed of corn on the base of the plate and top with a few pieces of lobster. Finish with a little virgin oil.