577
POACH LOBSTER, OLIVE POLENTA SPRING VEGETABLES
WITH CREAMY SAFFRON SAUCE
Serves 4 | Preparation time 60 mins
INGREDIENTS |
- 1,200kg lobster
- 250g polenta
- 30g black olives
- 60g asparagus baby
- 80g carrot
- 20g baby zucchini
- 200ml fresh cream
- 1g saffron
- 1ml lime
- 1g salt
- 1g white pepper
- 50g butter
- 60ml milk
PREPARATION |
- Take fresh lobster from the shell, and pan fry in olive oil for 4mins, put aside.
- To prepare the polenta, cook slowly with milk and a piece of butter add some black dice olive, seasoning.
- Set the mixture in a tray and cut it in any shape as you like.
- Shred the vegetables, Saute, and season with salt and pepper.
- Serve hot.
Sauce
- Boil the cream fresh in a pot.
- Add 1g of saffron, piece of butter, one spoon of lemon juice and seasoning, then pour on lobster.