LOBSTER WITH ARBEQUINA OLIVE OIL SOUP AND PINK GRAPEFRUIT

INGREDIENTS

1 kg. lobster
150 gr. Manzanilla olives
150 gr. pink grapefruit
10 gr. Maldon salt
2 gr. citric acid
Arbequina olive oil soup:
40 ml. Arbequina olive oil
80 ml. water
2 gr. powdered tapioca

PREPARATION

Green olive fat
Stone the olives and blend. Push the resulting paste through a cloth strainer into a tall, narrow container so that the fat rises to the top. Decant this fat off, trying not to mix with the olive water below it, and fill two pipettes with it. The olive water can be used for other purposes.

Pink grapefruit segments
Cut off the top and bottom of the grapefruits. Peel down to the flesh, leaving the grapefruit whole and with no pith or membranes. With a sharp knife, extract the segments, leaving behind the membranes. Cut each segment in half to give pieces 1 cm. wide and 1.5 cm. high (3 pieces per person). Chill.

Olive oil soup
Bring the water with the tapioca to the boil, stirring all the time to bind. Remove from the heat, add the olive oil and season with salt.
NOTE: This soup should be made just before serving.

Lobster
Boil sea water and cook the lobsters for 2 minutes. Separate the head from the claws and tail. Use the claws for other dishes. Peel the tail and cut each one into 6 medallions 1.5 cm. thick. Open up the head, remove the whole and cut into 8 pieces (2 per person). Remove all the coral, strain through a fine strainer and cook, stirring all the time until cooked. Strain and set aside.
NOTE: The lobster should be cooked just before serving.

TO SERVE

Heat 4 medium-sized dishes under the grill and place 3 pieces of grapefruit on each one. Sprinkle two pieces with a little Maldon salt and the third with a little granulated citric acid. Warm up the lobster medallions in the oil soup then arrange 3 medallions on each plate. Heat up the olive oil soup well and serve 3 spoonfuls onto each plate. Arrange 2 pieces of lobster anemone between the lobster medallions and the grapefruit and coat the lobster with the very hot coral. Serve the pipettes containing the olive fat separately.