1 Mibrasa casserole dish + 1 GN 1/2
1 1/4 lb ripe tomatoes
½ clove of garlic
1/2 tsp gelatin
4 threads of saffron
Extra virgin olive oil
Remove the stalk from the tomatoes and place them in a Mibrasa casserole dish and cook for 5 minutes or until roasted. Remove from the oven and carefully peel them into a blender glass. Add chopped garlic, chopped onions and 2 tbs of virgin olive oil. Blend together for a smooth texture. Pour into a chinois sieve with absorbent paper and leave in the fridge overnight to slowly filter through.
Cut the lobster from the head down, half the body and cut into slices. Drizzle olive oil into a Mibrasa gastronorm, place in the lobster pieces and sear gently.
Remove the reduced tomato stock from the fridge and place in a bowl. Add the gelatin and stir gently, followed by the saffron threads.
Serve the consommé in a deep dish. Spoon out of the meat from the head and place in the consommé with the lobster pieces and sprinkle with chopped chives.
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