List of Ingredients
- 1 of live lobster
- 1 of Savoy cabbage
- 7 OZ. of canned chickpeas, drained
- 7 OZ. of canned chickpeas, drained
- 8 of slices prosciutto crudo (cured ham)
- 4 of celery stalks
- 2 of carrots
- 1 of onion
- Vegetable broth
- Ground chili pepper
- Garlic
- Extravirgin olive oil
- Salt
- Pepper
Method
SPREAD the slices of cured ham on a baking sheet lined with parchment paper, cover with another sheet of paper and a weight and bake at 250 °F for about 40 minutes. CLEAN the cabbage, removing the central stalk. Blanch the leaves in boiling water for 2 minutes, drain them and place them in ice water to stop the cooking.
Cook the lobster in boiling water for about 3 minutes, drain it and plunge it in very cold water. Separate the tail, claws and head. Remove the pulp from the head and sauté it with a whole clove of garlic, some chopped celery, carrot and onion and a little bit of oil for 10 minutes.
Remove the pulp from the tail by cutting the shell with scissors. Break up the joints of the claws with a nutcracker and remove the pulp with a toothpick. Place in the fridge.
Add the crushed tomatoes to the sauté along with 3 ladles of broth and cook for 30 minutes. Then puree everything together, adding another ladle of broth if necessary. Use a sieve with large holes to strain the sauce, obtaining a cream. Heat it briefly, season it with salt, pepper and chili pepper. Spread it onto your dishes and garnish with the cabbage, chickpeas, lobster pulp
and the cured ham chopped into small pieces, along with a drizzle of oil.