Teller mit Hummer Carpaccio mit Grapefruit und Zitronen Creme

Lobster carpaccio with grapefruit & lemon cream

15 minutes

Leicht

2 people

Finely pounded lobster meat, fresh grapefruit, and a refreshing lemon cream - what more could you want? Our lobster carpaccio uses just a few ingredients and is easy to prepare and refine at home. The subtly tart freshness of the grapefruit and the delicate acidity of the lemon cream highlight the tender, slightly sweet taste of the lobster without overpowering it.

Ingredients

2 lobster carpaccios
1 grapefruit
4 tbsp crème fraîche
½ organic lemon, juice and zest
1 tbsp extra virgin olive oil
Salt flakes
Freshly ground pepper
A few small basil leaves

Also great with

Langoustine carpaccio
Carpaccio di Gambero Rosso

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

Carefully remove the frozen lobster carpaccio from the packaging and place it directly on the serving plate. Then let it thaw for approximately 10 minutes.
First, use a large sharp knife to cut off the top and bottom of the grapefruit. Then, generously remove the peel from top to bottom. Also, completely cut off the white pith under the peel. It tastes bitter and should not remain on the fruit flesh. Now, hold the grapefruit in your hand or place it on a cutting board. With a small, sharp knife, cut out the individual segments directly along the white membranes. Guide the knife as close as possible to the membrane so that the segments separate cleanly. Collect the grapefruit juice that is released and use it later for the carpaccio.
Stir 4 tablespoons of crème fraîche until smooth with a little lemon juice and fine lemon zest. The cream should taste fresh and slightly sour.
Distribute 4 to 5 grapefruit segments on each carpaccio. Then, add small dots of the lemon cream using a small piping bag or a teaspoon. Drizzle some of the collected grapefruit juice over the carpaccio and refine it with a few drops of high-quality olive oil. Season with salt flakes and freshly ground pepper. Finally, scatter a few small basil leaves on top and serve immediately.

Tip: Grapefruit is best filleted with a very sharp knife. It is important to remove the white skin as completely as possible, as it tastes significantly more bitter than the pulp. Do not discard the collected grapefruit juice. It adds extra freshness and goes perfectly with the lobster carpaccio.