Grilled clawed lobster with smoked rosemary oil

Method

Cut the lobster claws with scissors and break them a little with a utensil. Cut the bodies lengthwise, cover the bodies and claws with oil and roast them in a pan or on a griddle over very high heat, turn and cook completely, leave the lobster meat golden but juicy, then add Maldon salt and the pepper. Plate on top of the lollo rosso, endive and glacier lettuce, drizzle with smoked rosemary oil, and serve with the cherry tomatoes and chives.

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Method - Smoked Rosemary Oil

Ingredients

- Virgin olive oil (80 ml)

- Garlic (2 cloves)

- Fresh rosemary (1 sprig)

Heat the oil a little, add the sliced garlic and cook until it gives off an aroma, pour the oil onto a flat plate, place a ring mould or small saucer in the centre, light the rosemary sprig, place it on the mould or saucer and quickly cover, then let the oil smoke.

There are also very small portable smokers and glass food covers in specialised stores that you can use for this