Ingredients
- 250 g very ripe, strong-flavoured tomatoes, e.g. St. Marzano
- 2.5 g sugar
- 2.5 g salt
- ½ round Sicilian aubergine
- olive oil
- salt for seasoning
- 200-300 g fresh lobster meat
- thyme flowers
- Espelette pepper
Instructions
- For the tomato coulis, slowly simmer the tomatoes with the sugar and salt in a pan for 2 hours. Then strain the tomatoes through a fine sieve. Allow to reduce again.
- Peel the aubergine and cut into 2 cm thick slices. Fry the slices in a pan with plenty of olive oil and season with thyme flowers and a little salt. Leave to rest for 30 to 40 minutes over a medium heat, turning the slices every 2 to 3 minutes and making sure that the aubergine does not become too dark. Drain on paper towels and arrange the slices in a presentation ring on a plate. Do not remove the presentation ring until later.
- Clean the lobster and remove the shell. Cut the lobster meat into large pieces. Dip the lobster stew for 10 seconds in boiling stock and drain. Fry briefly in a pan with a little olive oil, salt and Espelette pepper. Then place the lobster stew on the aubergine and drizzle with the tomato coulis.
Recipe: Renato Favaro
Picture: Lukam
