Lobster

with wild mushroom escabeche

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Seafood dishes Influencer
  • Main Ingredients: robster
  • Serving Size: 4

For the wild mushroom escabeche

Ingredients

  • 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
  • Salt
  • Ground black pepper

Directions

  • 1 Clean the mushrooms, julienne the onion, and peel the garlic.
  • 2 In an oiled pan, heat the garlic, onion, and thyme. When the garlic begins to brown, add the mushrooms.
  • 3 Cook for 5 minutes then add Gluten free Vinaigrette.
  • 4 Add salt and freshly ground black pepper and remove from heat.

For the clean lobster

Ingredients

  • 4 ea Lobsters (each 700g)
  • Water
  • Salt

Directions

  • 1 Bring a large pot of salted water to a boil.
  • 2 Boil the lobsters for 3 minutes, strain, and quickly cool down in iced water with salt.
  • 3 Clean the claws and legs with care, making sure not to break them.
  • 4 Cut the lobsters in half lengthwise.

Presentaion

Ingredients

  • Spanish paprika powder (pimentón)
  • Extra virgin olive oil
  • 20g Gluten free Vinaigrette
  • 24 fine slice Porcini mushroom
  • 24 sprout Fresh fennel
  • Salt

Directions

  • 1 Heat the wild mushroom escabeche.
  • 2 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.
  • 3 Place the lobster on a plate and top it with the mushroom escabeche spread.
  • 4 Dress the dish with a few drops of Gluten free Vinaigrette and scatter the slices of porcini and the fennel sprouts.
  • 5 Finish by sprinkling the paprika powder and serve.
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