OLIVE OIL AND LOBSTER

INGREDIENTS (to serve 4)

For the lobster:
2 lobsters (350 gr. /each)
Powdered salt
Ground ginger
Powdered licorice
For the lobster sauce: 
1 ripe tomato
3 dried red peppers (only the flesh)
50 gr. fried almonds
30 gr. bread, soaked in milk
3 tbsp. sherry vinegar
Powdered salt
Ground ginger
For the white olive oil: 
50 gr. maltodextrin
30 ml. virgin olive oil
For the red safflower sauce: 
2 onions
1 dl. red vermouth
2 liters chicken stock
Safflower threads
Powdered salt
Powdered sugar
Ground ginger
For the citrus and tapioca salad: 
1 endive
½ orange, in segments
Juice ½ orange
½ lime, in segments
Juice ½ lime
Onion, chive and red shiso sprouts
2 tbsp cooked tapioca pearls
4 mint leaves, in julienne strips
Vinaigrette:   
20 gr. mustard grains
10 ml. rice vinegar
5 ml. soy sauce
100 ml. virgin olive oil
Salt and pepper
Others:          
Scallion, green part cut in thin rings
Safflower strands
Flowers (calendula, borage, fennel)

PREPARATION

Lobster: 
Lightly blanch the body in boiling water, then refresh in iced water. Peel the body and cut in half. Season and sprinkle with licorice and ginger. Set aside.
Lobster sauce:
Lightly blanch the tomato and peel. Cut in slices and fry lightly in a spoonful of oil. Mix all the ingredients and crush. Season and flavor with ginger.
Red safflower sauce:
Slice the onion into thin julienne strips. Fry in oil. When it is beginning to brown, add the vermouth. Reduce, then add the chicken stock. Simmer for 30 min. Strain and add xanthan to give texture. Add the safflower and bring to the boil. Season and add a touch of ginger, and sugar if necessary. Set aside.
Citrus and tapioca salad: 
Place 2 segments of lime and orange cut in half in a small bowl, with half a spoonful of lime and lemon juice. Place on a dish and arrange around the bowl the salad of tapioca, endive and sprouts. Dress and add the mint.

TO SERVE

Brush the lobster with the lobster sauce and fry briskly, turning once, with a drop of oil. Pour sauce over the body and claws and finish cooking under the grill. On a plate, form a perfect square with the white olive oil. To one side, place the lobster body with a little of the sauce and the flowers, safflower and scallion rings. Serve with the citrus and tapioca salad.