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For the wild mushroom escabeche
- 8 ea Porcini mushrooms (each 20g)
- 50 g Black trumpet mushrooms
- 30 g Shitake mushrooms
- 4 0g Small king oyster mushrooms
- 30 g Enoki mushrooms
- 2 clove Garlic
- 1 sprig Thyme
- 100 g Extra virgin olive oil
- 20 g Onion
- 50 g Gluten free Vinaigrette
- Ground black pepper
Clean the mushrooms, julienne the onion, and peel the garlic.
In an oiled pan, heat the garlic, onion, and thyme. When the garlic begins to brown, add the mushrooms.
Cook for 5 minutes then add Gluten free Vinaigrette.
Add salt and freshly ground black pepper and remove from heat.
For the clean lobster
- 4 ea Lobsters (each 700g)
Bring a large pot of salted water to a boil.
Boil the lobsters for 3 minutes, strain, and quickly cool down in iced water with salt.
Clean the claws and legs with care, making sure not to break them.
Cut the lobsters in half lengthwise.
- Spanish paprika powder (pimentón)
- Extra virgin olive oil
- 20g Gluten free Vinaigrette
- 24 fine slice Porcini mushroom
- 24 sprout Fresh fennel
Heat the wild mushroom escabeche.
Cook the lobster flesh side down on the grill, with a little salt and oil. It should turn golden and juicy. Also grill the claws and legs.
Place the lobster on a plate and top it with the mushroom escabeche spread.
Dress the dish with a few drops of Gluten free Vinaigrette and scatter the slices of porcini and the fennel sprouts.
Finish by sprinkling the paprika powder and serve.