Monochrome of Norway lobster

Monocromo de Cigalas
Chef: Paolo Lopriore
Country: Italia
City: 53100 Siena
Address: Strada di Certosa, 82
(+39) 0577288180

Is there a more delicate, nuanced, beautiful and brilliant carpaccio as this monochrome of Norway lobster? Surely not. At least we can’t remember one.
With regard to the raw product, the Norway lobsters are neither frozen nor sliced with a machine, instead they are crushed by hand–a technique employed to fully preserve their flavor and meaty texture. A quick blast of heat from the salamander helps to accentuate the flavor. The magical touches are found in the seasoning: marinated lemon, fresh lemon, lime, mint, ginger, radish, cumin water and salt flakes excite the palate with exquisite and refreshing nuances. And the carrot juice confirms the exceptional chef, Paolo Lopriore, one of the most brilliant culinary artists on the planet today.



The Recipe



Ingredients

For 4 servings:

  • 20 cleaned Norway lobsters, 38 g each
  • 4 lemon blossom flowers
  • 0.4 g marinated lemon pulp
  • 0.4 g fresh lemon pulp
  • 0.4 g fresh lime pulp
  • 4 mint leaves
  • 0.4 g grated ginger
  • 0.4 g grated radish
  • 0.4 g cumin water
  • 4 flakes of whole salt
  • Juice of 4 carrots
  • Finely ground salt

Method

Place 5 Norway lobsters between two sheets of plastic wrap and pound them to the diameter of the plate that is going to be used; set aside in the refrigerator.

On 4 plates, giving the dish a spatial, ordered appearance, arrange the marinated lemon, fresh lemon, lime, chopped mint leaves, grated ginger and radish as well as the cumin water and salt flakes.
Top with the Norway lobster carpaccio (after having removed the plastic wrap), salt lightly with the fine salt, warm for a few seconds in the salamander oven and dress everything with the carrot juice.

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