Raw fried European Lobster with Pineapple, and Balsamic glazed Black Olives Glaze - 4p
Ingredients
1 pineapple
100 gr black olives
2 tbs 50-year-old balsamic vinegar
2 tbs salted butter
1 lemon
Smoked paprika
1
Boil the lobsters for about 1 minute, remove and immediately transfer to a bowl of ice water to cool down.
2
Remove the claws from the lobsters and boil these for another 5 minutes, depending on size. Separate the meat from the claws, the tails from the heads and remove them from the shell.
3
Bake the pineapple at 200 C for an hour and leave to cool on the counter for 2 hours. Peel the baked cooled pineapple and slice the flesh paper-thin either on a meat slicer or a mandolin. You would need about 5 slices pr person.
4
Pit and split the lack olives, warm them gently in a pot with balsamic vinegar and olive oil.
5
Divide each lobster tail into to equally sized pieces and remove the tract. Heat the Lobster tails and claws on a pan in salted butter – season with salt, grated lemon peel and smoked paprika.
6
Arrange the lobster with the pineapple with the black olive balsamic glaze in the middle.
