Royal-cut smoked salmon and lobster with Stracciatella di bufala, grapefruit and chervil by chef Richard Rubbini
Lovers of big, bold flavours will adore chef Richard Rubbini’s recipe for royal-cut smoked salmon and lobster with Stracciatella di bufala, grapefruit and chervil: it makes a wonderfully vibrant starter that is sure to wow your guests.
Ingredients for 2 people:
1 x 600g blue European lobster
140g royal-cut smoked salmon
20g salmon or trout roe
60g Stracciatella di bufala (burrata)
1 pink grapefruit
1 white chicory
1 red chicory
100ml olive oil
Edible flowers to garnish (optional)
Immerse the lobster in a pot of salted boiling water and cook for 7 minutes.
Bring back to the boil, then plunge the lobster into iced water to stop the cooking process. Remove from the water and place in the fridge.
Cut the salmon into 6 slices, each 1cm thick, and place in the fridge.
Peel the grapefruit and remove 6 segments. Cut each segment into three and place in the fridge.
Juice the rest of the grapefruit. Add the juice to a small pan and reduce until syrupy, then remove from the pan and leave to cool.
Take the lobster out of the fridge, separate the tail and claws, and remove the shell.
Cut the tail into 6 even slices.
Whisk the grapefruit reduction with olive oil, season with salt and pepper, and set aside.
Select 3 red and 3 white chicory leaves, and slice finely (3mm).
To serve, place 3 slices of salmon, 3 pieces of lobster tail, and a claw onto a plate.
Garnish the salmon with the salmon or trout roe, and use a teaspoon to add the Stracciatella and the 9 pieces of grapefruit.
Sprinkle over the slices of chicory, along with 3 nice sprigs of chervil and dill.
Season with the grapefruit and olive oil reduction.