A refined lobster recipe created by the Iaccarino family, where tender poached medallions meet the silky depth of mountain potatoes, fragrant black truffle, and Mediterranean rosemary oil.
Perched high on the hills of Sant’Agata sui Due Golfi, suspended between the Gulf of Naples and the Gulf of Salerno, Don Alfonso 1890 represents one of the highest sanctuaries of Mediterranean fine dining. Helmed by the Iaccarino family—from founders Alfonso and Livia to Chef Ernesto—the estate embodies an unwavering devotion to authenticity, agricultural ethics, and culinary heritage. Much of the kitchen’s extraordinary produce originates just down the coastline at Le Peracciole, the family’s certified organic farm overlooking Capri, where ancient citrus groves and native botanicals flourish.
At Don Alfonso 1890, haute cuisine serves as a bridge between age-old traditions and contemporary culinary art. In this signature lobster recipe, the delicate sweetness of the crustacean harmonizes with the velvety, earthy notes of Matese potatoes and the aromatic intensity of black truffle. To complete the plate, a gently infused rosemary oil unites the sea, the land, and the perfumes of the Mediterranean undergrowth into an impeccably balanced composition.
Cultivated on the high karstic plateau of the Matese massif—primarily across mountain hamlets like Letino and San Gregorio Matese, at altitudes exceeding 900 meters—this ancient mountain tuber thrives in limestone and mineral-rich soils. Characterized by its elongated, medium-small shape, smooth skin, and compact, pale white-to-yellowish flesh, it boasts a low moisture content and dense starch profile. This unique mountain terroir produces a remarkably creamy, smooth texture when mashed, lending a delicate, earthy sweetness that anchors the entire dish.
Ingredients (Serves 4)
For the Lobster Medallions
For the Matese Potato Velouté
For the Rosemary Infused Oil
To Finish
Procedure
Prepare the Lobster Medallions
In a large stockpot, pour the 4 liters of water and add the sea salt, carrot, onion, celery stalk, and parsley sprigs. Bring to a gentle simmer and let cook for 1 hour to develop a fragrant court-bouillon.
Submerge the lobsters into the boiling vegetable broth and poach for exactly 6 minutes.
Once cooked, immediately transfer the lobsters into an ice bath to arrest the cooking process and preserve the tender texture of the meat.
Shell the lobster and keep it refrigerated.
Prepare the Matese Potato Velouté
Pass the boiled and peeled potatoes through a food mill or potato ricer into a saucepan.
Incorporate the milk, extra virgin olive oil, and a pinch of salt.
Cook over low heat for several minutes, whisking until a perfectly smooth, velvety consistency is achieved. Adjust seasoning to taste and keep warm.
Infuse the Rosemary Oil
Combine the olive oil and fresh rosemary sprigs in a small saucepan.
Warm very gently over low heat, allowing the essential oils of the rosemary to release slowly into the oil without overheating.
After a few minutes, remove from heat and seal the pan tightly with cling film to trap the aromatics.
Let steep for 1 hour at room temperature. Strain through a fine-mesh sieve and reserve the infused oil.
Assembly and Presentation
Slice each lobster tail into neat medallions and arrange them on a small baking tray, alternating the slices with delicate shavings of black truffle.
Warm the lobster medallions in a preheated oven at 160°C (320°F) for just 1 minute to take off the chill without overcooking.
Ladle a generous pool of warm potato velouté into the center of shallow serving bowls.
Gently place the warmed lobster medallions and truffle atop the cream.
Drizzle with the fragrant rosemary oil and garnish with fresh paper-thin shavings of Matese black truffle before serving immediately.
Photo Courtesy of Don Alfonso 1890, Press Office Bortolan & Partners