Italiano
Lobster Salad with Spring Peas Jelly
A delectable Ritz Summer dish, perfect for a deliciously light summer lunch. Recipe by the Executive Chef John Williams MBE. We suggest to pair it with Secca del Capo Salina Igp Cantine Colosi.
Ingredients (4 servings):
2 whole native lobsters, 1 punnet micro herbs, 20g sliced baby carrot, 20g sliced radish, 60ml diced ginger jelly, 40g diced granny smith apple, 20g shelled broad beans and peas, ¼ bunch lemon verbena, 8g caviar
Lobster Dressing: 4 tbsp lemon juice, 1 tsp soy sauce, ½ tbsp chopped shallots, 50ml olive oil, ½ passion fruit: juiced
Pea Jelly : 100g cooked peas, ½ leaf gelatine, 2 tbsp crème fraiche, 5 ml milk, seasoning to taste
Directions:
For the Pea Jelly: Purée peas, add crème fraiche. Warm milk, add gelatine. Combine purée and milk. Cool then pipe onto plate. Once set, cut into neat circle.
For the Lobster: Boil lobster for 4 minutes. Remove meat from shell. Combine ingredients for dressing, toss lobster in dressing.
To Finish: Place lobster meat on pea jelly. Place ginger jelly, peas, broad beans and apple around pea jelly. Toss micro salad, radish, carrot and verbena in dressing then scatter over dish. Serve warm, finish with caviar.
Wine to pair:
(by Stefania Vinciguerra)
Secco del Capo Salina Igp Cantine Colosi
A straw yellow Malvasia with golden highlights. The bouquet is floral and offers notes of tropical fruits and citrus. On the palate it is fresh and balanced with good softness.
Production area: the island of Salina, around Capo Faro.
Grape variety: 100% Malvasia, trained in "alberello" (goblet) system, on volcanic soil.
Harvest: end of august beginning of September.
Wine making: the grapes are pressed gently immediately after harvest and set for alcoholic fermentation with light skin contact for 4-5 days. After the racking the fermentation continues until the completion processing of almost all the residual sugar. Ageing is in steel vats at controlled temperature of 16-18°c.
Alcohol content: 13%vol.
Serving temperature: 13-15°C. (59°F.)
Suggested food pairing: seafood, shellfish and sushi.
