Directions
Cooking lobster is never easy, but we want to make your life easier and especially tasty, because we asked a Michelin starred chef one of his most famous lobster recipe.
So here is the lobster according Parizzi, the prestigious chef of the restaurant “Parizzi” in Parma, follow his valuable advice and cooking lobster will not be a problem anymore.
Ingredients for the rosemary scented lobster with crushed potatoes and orange sauce
4 people
- 2 lobsters 600 grams each
- 6 medium potatoes
- 2 zucchini
- 10 candied tomatoes
- 1 orange
- extra virgin olive oil
- Tuscan bread
- rosemary
How to prepare the rosemary scented lobster with crushed potatoes and orange sauce
Boil the potatoes with their skin for 30 minutes, let them cool down, peel and mash with a fork.
Wash zucchini and cut lengthwise into four pieces, then brown them in a pan with olive oil.
In the meantime steam the lobsters at 80 degrees: 8 minutes for the bodies and 12 for the claws.
Toast in the oven some Tuscan bread cut into cubes with olive oil then blend it with a mixer to obtain a coarse breading; add chopped rosemary and mix.
Smash the heads of the lobsters and fry in a pan by adding a little water to obtain a small reduction. It is not necessary to prepare a true bisque, but rather a deglazing of the heads.
In a saucepan squeeze orange juice and the liquid of the heads, let the liquid reduce for some minutes and whip with extra virgin olive oil.
Place the mashed potatoes in a pan add some chopped rosemary, candied tomatoes and zucchini.
Now split the lobsters, brown them in a frying pan with a little bit of oil, over high heat to finish cooking, remove the flash and sprinkle with the bread and make the same thing with the claws.
Now, we have almost finished! Put a round mold in the middle of the plate and add first the mashed potatoes-zucchini mix, then lobster and sprinkle with orange sauce. You are done: you have made a delicious dish like a real Michelin starred chef!
What wine to pair with the rosemary scented lobster with crushed potatoes and orange sauce?
The lobster flavor is delicate and should be respected. The chosen wine is a soothing white, round, medium-bodied, with an intriguing, mineral flavor: Soave Classico Le Bine De Costiola 2011 from Tamellini winery. A wine that displays yellow fruit aromas and a wonderful aromatic charm, perfect to exalt the buttery notes of the dish.
If you want to pair a cocktail, remember that Margarita loves lobster!
