Lobster carpaccio

European lobster, also known as blue lobster, is considered to be one of the most flavorful lobster varieties of all by connoisseurs. Its meat is fine-textured and tender, with a natural sweetness complemented by a delicate nuttiness – a flavor profile that clearly sets it apart from other types of lobster.

For our carpaccio, the raw lobster meat is pounded by hand until it is paper-thin. This special, meticulous preparation gives the carpaccio its characteristically tender, almost melt-in-your-mouth texture. The delicate structure of the meat is preserved, allowing its natural flavor to fully unfold.

When it comes to lobster carpaccio, less is almost always more. A high-quality olive oil, a squeeze of lemon and a touch of sea salt are often all it takes to enhance the lobster’s natural flavor. If you prefer something more aromatic and intense, add finely chopped chives, dill or a touch of chilli. A few capers or paper-thin shavings of fennel also pair beautifully with the carpaccio, adding an extra touch of freshness to the plate. Served with toasted bread or a crisp salad, you can create a starter in next to no time that would usually be found only in fine-dining restaurants – perfect for anyone who appreciates exceptional flavor without the fuss.

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