Breton Lobster with tender Sicilian Aubergine, Extra Virgin Olive Oil and Tomato coulis

Ingredients

• 250 g very ripe, strong-flavoured tomatoes, e.g. St. Marzano
• 2.5 g sugar
• 2.5 g salt
• 1⁄2 round Sicilian aubergine
• olive oil
• salt for seasoning
• 200-300 g fresh lobster meat
• thyme flowers
• Espelette pepper

Instructions

1. For the tomato coulis, slowly simmer the tomatoes with the sugar and salt in a pan for 2 hours. Then strain the tomatoes through a fine sieve. Allow to reduce again.
2. Peel the aubergine and cut into 2 cm thick slices. Fry the slices in a pan with plenty of olive oil and season with thyme flowers and a little salt. Leave to rest for 30 to 40 minutes over a medium heat, turning the slices every 2 to 3 minutes and making sure that the aubergine does not become too dark. Drain on paper towels and arrange the slices in a presentation ring on a plate. Do not remove the presentation ring until later.
3. Clean the lobster and remove the shell. Cut the lobster meat into large pieces. Dip the lobster stew for 10 seconds in boiling stock and drain. Fry briefly in a pan with a little olive oil, salt and Espelette pepper. Then place the lobster stew on the aubergine and drizzle with the tomato coulis.

Recipe: Renato Favaro

Picture: Lukam

© Kachen.lu/LetzCook

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