A simple sea dish with some creativity

From an international chef, who love Mediterrean and Italian ingredients, a creation that join fish, meal and fruit

by Heinz Beck

Ingredients for 4 servings
2 LOBSTER
200 g BACON
1 GREEN APPLE
5 g PECTIN
some SALAD, EDIBLE FLOWERS, PINK PEPPER

Proceeding
Tying together the lobster, leaving the tail straight, dip in water at 95 ° C for about 4 minutes, then shell and cut the pulp into medallions.

Mainate the bacon for 24 hours with salt and seasonings. Put it in a vacuum bag and bake at 60 C for 60 hours. Allow to cool and cut into thin slices, giving a rectangular shape.

Peel apples green spin half and the rest cut into small cubes. Add the pectin in the apples and centrifuge to 80 C and allow to cool. Integrating the apple cubes.

Lay the bacon in a hot dish, add a strip of apple vinaigrette and the lobster previously warmed. Garnish with tufts of salad, the petals of edible flowers and pink pepper.

by Heinz Beck
04 May 2009 Teatro Naturale International n. 4 Year 1

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