Clawed lobster and salad with mango and romesco sauce

Clawed lobster and salad with mango and romesco sauce


- 2 Clawed lobsters (of 500 g)

- Coarse salt (30 g) and Maldon sea salt 

- Laurel (1 leaf) and Oak leaf (40 g)

- Pre-sliced smoked salmon (80 g)

- Mango (400 g)

- Cherry tomatoes, 8 units.

- Pine nuts (40 g)

- Clean endives (40 g)

- Lollo rosso (40 g) and Lollo verde (40 g)


Boil water with coarse salt and bay leaf, add the clawed lobsters and cook for 10 minutes, then cool in water and ice, remove and dry. Remove the lobster from the shell and cut into medallions. Make balls from the mango with a scoop. On a lettuce base, aesthetically arrange all the food, and once everything is in place, add romesco sauce and Maldon salt.


Instructions - Romesco sauce


- Ripe tomato, 3 units.

- Garlic (1 whole bulb)

- Onion, 1 unit.

- Peeled and toasted hazelnuts (10 g)

- 1 Ñora or choricero pepper.

- White vinegar (20 ml)

- Olive oil (60 ml)

- Dry bread (1 slice)

- Salt

Remove the ñora stem and soak for a few hours. Roast the tomatoes, onion and whole garlic bulb in the oven, on a tray lined with aluminium foil, and remove when well cooked, first the tomato, followed by the garlic, and finally the onion. Once cold, remove their skins and add to a blender. Using a spoon, remove the pulp of the ñora or choricero pepper, add to the blender together with the rest of the ingredients, except for the oil, blend until fine, add the oil until emulsified, add a little water, if necessary, until you get your desired texture, season to taste, then remove, place in a container, and strain if you wish, though this is not necessary.

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