Lobster with cherry, red onion, Shiso Purple, zallotti blossom

• 4 lobster tails
• coarse sea salt

Pickled radish:

• 50 grams of radish
• 2 purple Shiso leaves
• 100 ml of vinegar
• 5g of sugar salt

Pickled Cherries:

• 100 ml of vinegar
• 2 branches of Zallotti Blossom
• 50 ml of sugar water
• ½ URB Berlin
• 25 ml of beetroot juice
• 25 ml of soy sauce
• sweet and sour onion

Garnish:

• Shiso Purple Cress
• Scarlet Cress
• 1 sprig of Zallotti Blossom (flowers)

• Cook the lobster to the right degree.
• Cut the radish into thin, long slices, vacuum pack and brew twice.
• Add Zallotti Blossom sprigs to the vinegar and heat to 100°C, then add sugar water, beetroot juice, URB Berlin, cherry halves without seeds and leave to cool.
• Peel the onions, cut them in half and marinate.
• Place the radish on a plate, fry the lobster tail in a bit of butter and oil and place it on top of the radish.
• Sprinkle with coarse sea salt and finish the dish with the remaining ingredients.
• Serve that dish from URB Shanghai that matches the dish, blends and flavors.

Recipe: Eric Miete