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Recipe by executive chef Susy Massetti at The Diplomat Radisson SAS Hotel, Residence and Spa.
(Insalata d'aragosta)
Ingredients
Lobster - 1 300grm
Lettuce mix - 30 grm
Cherry tomatoes - 6
French Green beans - 50 grm
Fresh basil - 1 small bunch
Extravirgin olive oil - 4 tbs
Lemon juice - 2 tbs
Garlic - 1 clove
Salt & pepper, to taste
Preparation:
In a small blender process oil, lemon juice, garlic, basil, salt and pepper until well combine and smooth.
Cook the lobster for approximately five minutes in hot boiling and salted water.
Drain and cool in an ice bath.
Shell the lobster and cut the tail in medallions.
Cook the green beans in hot boiling salted water for three minutes.
Drain and cool in an ice bath.
In a bowl mix the green beans, lobster, the lettuce mix and the cherry tomatoes cut in half.
Drizzle with remaining oil mixture toss lightly to combine. Serve immediately with some crisp pita bread (place in oven at 180C for 3-5 min).
