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Caribbean rock lobster on winter salad with orange fillets

1 hour

Mittel

2 persons

Ingredients

1 Caribbean lobster tail
40 ml extra virgin olive oil
Various winter salads
White Balsamic
50 g butter 2 oranges 1/2 bunch of parsley
2 cloves of garlic
Juice of half a lemon

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Finely chop the parsley and garlic and mix with a little olive oil. Remove the lobster halves a little from the shell and brush the inside of the carcass with the prepared oil. This means that the fine lobster meat comes off more easily after frying.
Mix a vinaigrette with the extra virgin olive oil, balsamic vinegar, salt, pepper and a little sugar. Wash the salads, drain well and mix with the vinaigrette.
Fillet the oranges and then add the fillets to the salad and mix.
Heat a large pan and fry the lobster halves in olive oil, first on the flesh side, for about 3 minutes. Then turn it over and leave it in the pan on a low heat for another 5 minutes and add some butter to the pan. Baste the lobster meat repeatedly with the melted butter
Arrange the salad, add the fried lobster halves and drizzle with the melted butter from the pan. Finally, season with a little lemon juice and serve.

Classic winter salads such as radicchio, chicory and lamb's lettuce; are certain varieties that were bred to be particularly hardy.

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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