(+34) 913 497 100



Pear Tomato Soup and Kumato Tartar with Lobster


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.

Spanish recipe: Pear Tomato Soup and Kumato Tartar with Lobster. Photo by: Toya Legido/©ICEX.


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
Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".