NORWAY LOBSTER WITH SEA URCHIN CORALS, PISTACHIO PRALINÉ AND RASPBERRIES
INGREDIENTS
Pistachio praliné:
100 gr Iranian pistachios, shelled and peeled
70 ml sunflower oil
10 gr sugar
Salt
Pepper
Norway lobster wafer:
6 medium-sized Norway lobsters
10 gr sea urchin corals
Others:
4 raspberries
Arbequina olive oil
PREPARATION
Pistachio praliné: Roast 75% of the pistachios in a slow oven at 130ºC for 30 minutes. Set aside. Grind the roasted pistachios with the raw pistachios, sunflower oil, sugar and salt, for 5 minutes, to make a thin cream. Set aside.
Norway lobster wafer: Peel the lobsters and keep their heads and shells to make a shellfish and fish stock for other purposes. Reserve four tails to be grilled at the last minute. Remove the intestines from the other tails to obtain 90 grams of clean flesh. Wrap in vacuum packs at 100% and press to form a rectangle. Freeze.
Meanwhile, use scissors to open the sea urchins, then use a teaspoon to carefully remove the corals, making sure they are as clean as possible. Chill.
TO SERVE
Remove the rectangular lobster wafer from the vacuum pack and leave to defrost. When defrozen, season with salt and pepper and dress with Arbequina olive oil and pistachio praliné.
Heat a frying pan and grill the lobster tails until just cooked and still juicy.
Arrange the lobster tails on top of the lobster wafer, together with the sea urchin corals and raspberries.