{"id":48216,"date":"2022-09-21T22:33:33","date_gmt":"2022-09-21T22:33:33","guid":{"rendered":"https:\/\/cucineditalia.com\/seared-blue-lobster-cucumber-gazpacho-sea-lettuce-frisella-and-apricot\/"},"modified":"2022-10-12T09:45:27","modified_gmt":"2022-10-12T09:45:27","slug":"recipe-seared-blue-lobster","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/recipe-seared-blue-lobster\/","title":{"rendered":"Seared blue lobster, cucumber gazpacho, sea lettuce, frisella and apricot"},"content":{"rendered":"\n

A seafood recipe that brings out the best from this most prized of lobsters: here is the recipe<\/a> for Seared Blue Lobster, cucumber gazpacho, sea lettuce, frisella and apricot, a dish by Chef Fabio Cordella of the 1 Michelin-star restaurant “La Veranda del Color” in Bardolino on Lake Garda (VR).<\/em><\/p>\n\n\n\n

Ingredients for two people<\/strong><\/h2>\n\n\n\n

For the cucumber gazpacho<\/strong><\/h3>\n\n\n
\n
Cleaned, seedless cucumbers<\/strong>: 6<\/div>\n
White balsamic vinegar<\/strong>: 10 ml<\/div>\n
Onion<\/strong>: 1\/2<\/div>\n
Water<\/strong>: 40 ml<\/div>\n
White vinegar<\/strong>: 30 ml<\/div>\n
Vegetable broth<\/strong>: 180 ml<\/div>\n
Peeled celery stick<\/strong>: 1\/2<\/div>\n
Red pepper<\/strong>: to taste<\/div>\n
Green horn bell pepper<\/strong>: 1\/2<\/div>\n
Basil<\/strong>: 3 leaves<\/div>\n
Parsley<\/strong>: 5 leaves<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the apricot ketchup<\/strong><\/h3>\n\n\n
\n
Pitted apricots<\/strong>: 370 g<\/div>\n
White wine vinegar<\/strong>: 40 g<\/div>\n
White balsamic vinegar<\/strong>: 20 g<\/div>\n
Brown sugar<\/strong>: 45 g<\/div>\n
Grated ginger<\/strong>: 10 g<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
Onion<\/strong>: 1\/4<\/div>\n
Cloves<\/strong>: 2<\/div>\n
Frisella bread<\/strong>: 30 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the blue lobster<\/strong><\/h3>\n\n\n
\n
Lobster<\/strong>: 1<\/div>\n
Water<\/strong>: 1 l<\/div>\n
White vinegar<\/strong>: 50 ml<\/div>\n
White wine<\/strong>: 50 ml<\/div>\n
Lemon<\/strong>: 1\/2<\/div>\n
Bay leaf<\/strong>: 1<\/div>\n
Black peppercorns<\/strong>: 3 g<\/div>\n
Celery<\/strong>: 1\/4<\/div>\n
Onion<\/strong>: 1\/4<\/div>\n
Carrot<\/strong>: 1\/4<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the sea lettuce<\/strong><\/h3>\n\n\n
\n
Sea lettuce<\/strong>: 120 g<\/div>\n
Evo oil<\/strong>: 10 ml<\/div>\n
Soy sauce<\/strong>: 15 ml<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the cucumber gazpacho<\/strong><\/h3>\n\n\n\n

Place the water, white vinegar, salt and onion in a container for 30 minutes. In a second container combine all the other ingredients to marinate for about 8 hours, with the addition of the onion except the evo oil. After that, blend everything with the help of the oil and strain through a sieve.<\/p>\n\n\n\n

For the apricot ketchup<\/strong><\/h3>\n\n\n\n

Brown the onion and then add the other ingredients; run the mixture slowly so that the liquid dries up. Then blend it, taking care to remove the cloves. Allow to rest in the refrigerator for at least one hour.<\/p>\n\n\n\n

For the lobster<\/strong><\/h3>\n\n\n\n

Prepare the court bouillon by boiling all the ingredients together. As soon as it reaches a boil, add the lobster, starting with the large claw (which should cook for 4 minutes), then adding the small claw (3 minutes) and finally the body (2 minutes and 30 seconds). Remove and beat the claws to make a tartare and season with evo oil, salt, pepper and lemon.<\/p>\n\n\n\n

For the sea lettuce<\/strong><\/h3>\n\n\n\n

Wash the sea lettuce well and then season it with oil and soy sauce.<\/p>\n\n\n\n

Serving<\/strong><\/h2>\n\n\n\n

Lay the seasoned lettuce in the center of the plate and around the fragmented frisella, then, on top of the lettuce, place the lobster. Make dots of apricot ketchup, and small quenelles of lobster claws. Drizzle with the cucumber gazpacho. <\/p>\n\n\n\n

La Veranda del Color<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A seafood recipe that brings out the best from this most prized of lobsters: here is the recipe for Seared Blue Lobster, cucumber gazpacho, sea lettuce, frisella and apricot, a dish by Chef Fabio Cordella of the 1 Michelin-star restaurant “La Veranda del Color” in Bardolino on Lake Garda (VR). Ingredients for two people For […]<\/p>\n","protected":false},"author":4,"featured_media":46186,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18475,19941,19940,16190,18388],"class_list":{"0":"post-48216","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-fishrecipe","9":"tag-fishrecipes-en-4","10":"tag-lobsterrecipe","11":"tag-michelinstarchefs","12":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/48216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=48216"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/48216\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/46186"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=48216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=48216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=48216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}