Lobster carpaccio

Lobster carpaccio with quail´s eggs, cauliflower cream and Carelian Caviar Nordic Imperial

Serves 4

  • 50 g Carelian Caviar Nordic Imperial
  • 12 lobster tails
  • 100 g cauliflower
  • 5 ml crème fraiche
  • 3 tbsp rapeseeded oil
  • 4 quail´s egg yolks
  • Fresh chervil (for garnish)

Spread some cling film on a clean surface and place three lobster tails side by side on top. Cover them with another sheet of cling film, then flatten the tails gently, using your hand or a rolling pin, until they combine into a single flat shape. Repeat three times, so you end up with four idential portions.

Place the flattened tails in the freezer for 10 minutes, then trim each portion into a neat circle, transfer these onto plates and allow to thaw. Season with salt and pepper.

Chop the cauliflower into small pieces and boil in salted water until soft. Drain, then blend with the crème fraiche to make a smooth paste. Season with salt and pepper.

Shape the caviar eggs with a spoon and place them on top of the lobster carpaccio, along with a dollop of cauliflower cream and a quial´s egg yolk for each portion.

Garnish with tender chervil leaves and serve immediately.