Savouring tastes

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
  • Dill
  • Chervil
  • Salt/pepper
  • 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.
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