List of Ingredients
- 1 of whole lobster
- plain yogurt
- Basil
- Whole grain mustard
- Soy sauce
- Balsamic vinegar
- Extravirgin olive oil
- Salt
- Pepper
Method
To make lobster carpaccio, first bring a large pot of water to the boil, then add the lobster and cook for 2 minutes, then remove and plunge into cold water to halt the cooking; leave the water over the heat in the meantime. After a few moments, separate the tail from the head and claws; boil the latter for a further 3 minutes. Meanwhile, use lobster crackers to crack open the shell of the tail to extract the meat.
Remove the head and claws and transfer to cold water for a few moments. Separate the claws at the joints, then break open by twisting with your hands. Open the claws by firmly pushing in a pointed knife; without damaging the meat, twist the knife to break open the carapace, then remove the meat. Crush the claws with a mallet to extract the meat.
In a blender, blend a handful of basil with 1/3 cup oil and a pinch of salt and pepper to produce a pesto-like sauce. Separately, combine the yoghurt with 1 tsp mustard and 1 tsp basil sauce. Prepare a vinaigrette by combining 1 tbsp oil with a touch of balsamic vinegar and 4-5 drops soy sauce; add the lobster claw meat. Cut the lobster meat into thin slices, then dress with a pinch of salt, the vinaigrette, the yoghurt dressing, and the remaining basil sauce.