- 1.2 kg lobster
- 2 beefsteak tomatoes
- 1 small red onion (e.g. Tropea)
- 1 lime
- Cider vinegar
- Extra virgin olive oil
Cut the onion in half and divide into petals. Blanch in boiling water for 20 seconds, drain then chill immediately under cold running water or ice water.
Fill a large pan with water and bring to the boil. Immerse the lobster in the boiling water, cover and cook for 10 minutes. Remove the lobster from the pan and place on a chopping board.
Remove the head and, using scissors or poultry shears, very carefully cut away the lobster shell from around the belly to avoid damaging the flesh. Slice the meat into rounds.
Using a nutcracker, break open the claws and remove the flesh trying to keep it all in one piece.
Slice the tomatoes.
In a small bowl make an emulsion using the lime juice, a tablespoon of vinegar, some oil and a pinch of salt.
Arrange the tomato slices on the plate followed by the lobster meat, onion petals then dress with the the emulsion. Garnish with a few leaves of parsley and serve.