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Published on December 18, 2020Updated on June 19, 2023
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
- Dill
- Chervil
- Salt/pepper
- Edible flowers to garnish (optional)
Recipe:
- 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.
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