Ingredients
- 2 1/2 pound live maine lobster
- 2 ounce green pepper
- 2 ounce red pepper
- 1 1/2 ounce yellow onion
- 1 teaspoon lemon juice
- 2 teaspoon olive oil
- 6 ounce haas avocado
- 16 ounce blood red tomatoes
- 5 ounce gelatin leaves
- 2 ounce black olives powder
- 1/2 ounce basil oil
Preparation
Baking Directions:
Steam the lobster for 8 minutes – do not cook completely.
Rinse in fresh water to cool.
Prepare the pepper picadillo with onion.
Proceed with the elaboration of the avocado sorbet, with salt, lime juice and the avocado in a sorbet maker.
Cover the mixture with wax paper to avoid oxidation and place in the freezer.
When the right consistency is achieved, place the blend in the sorbet maker.
Chop the tomatoes and drain it through a chinois sieve with a cheese cloth to separate the water from the tomatoes.
Add the gelatin leaves for each quart and a half of tomato water.
Add salt.
Hydrate and warm up the gelatin sheet before introducing it in the tomato water.
Let the tomato water cool.
For the olive powder, drain the excess water and proceed chopping and spread over a pan and dry completely.
Once dry, repeat the chopping operation.
In a bowl, put the lobster, onion, pepper, salt, and lime juice and pepper.
Let it marinate for two minutes.
Mix all the ingredients and with a spoon place it into a round mold.
Place the rest of the ingredients on the plate.
