Cook the lobster in salted water, shell and leave the best parts whole. Use the smaller pieces in the Kumato tartar. Dress the large pieces.
Peel, seed and dice the Kumato tomatoes. Add the lobster trimmings and dress with extra virgin olive oil, salt and chopped chives.
Meanwhile, peel the baby Marcona almonds. Crush the pear tomatoes with two cardamom seeds and the Marcona almonds. Strain, season with salt and make an emulsion with roast almond oil.
Place a mold on a plate and fill with Kumato tomato tartar. Press to shape. Remove the mold and add the dressed lobster pieces. Serve the soup separately so as to maintain the dish’s aesthetic. Decorate with wild sprouts.
Chef's Remark:
"A refreshing recipe for a hot summer. The lobster makes this very simple dish special, though the protagonist is the tomato. We use the pear tomatoes for the soup, which gains in subtlety from the milkiness of the almonds, and the Kumato tomatoes for their personality, with their characteristic green color and fleshiness, ideal for making the tartar."
Preparation by: Carles Gaig
Inedit, by Damm Group. This beer, with an intense, complex aroma and touches of sweet spice and fruit is creamy in the mouth. The aftertaste is of coriander, licorice and orange peel, and its delicate sparkle, verve and freshness make it the perfect partner for this dish.
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