Ibérico pork cheek with lobster and pimentón sauce
Cook in boiling salted water for 8 minutes. Leave to cool, then peel and cut the tail in half. Crack the elbows and claws and remove the flesh.
Ibérico pork cheek and Ibérico ham:
Cut some wafer-thin slices of ham and use to wrap the lobster tails. Simmer the pork cheek for 4 hours with the garlic shoots, bouquet of herbs, peppercorns and salt.
Cut 8 very thin slices of potato using an electric slicer. Trim to form rectangles. Place on greased silicone paper and dry out in the oven at 120ºC / 248ºF for 20 minutes until transparent.
Cook the remaining potatoes in boiling salted water and make a purée. Add olive oil and season with salt and pepper.
Brown the garlic in olive oil. Remove from the heat and add the pimentón. Leave to stand for 1 hour. Add some spoonfuls of the pimentón, garlic and oil mixture to the potato purée until fairly liquid.
Cut 4 pieces of Ibérico pork cheek into rectangles 6cm x 3cm x 2cm / 2 1/2 x 1 1/4 x 3/4 in and sear in an oiled skillet. Place the cheek and lobster in an oven pan and pour over a little of the pimentón, garlic and oil mixture. Heat for 3 minutes. Place a spoonful of the pimentón sauce on each plate. Add the pork and top with the lobster tail, elbows and claws. Finish with the fried garlic cloves and pour over a little of the pimentón, garlic and oil mixture. Top the lobster with the potato wafer and sprinkle with Maldon salt.
"My intention here was to combine two very different products –lobster and Ibérico pork cheek– without losing their separate identities. When the Ibérico ham melts over the lobster, it impregnates it with the delicious Ibérico fat. The pimentón sauce gives the whole dish a very Extremaduran touch."