Lobster Salad, Restaurant Elea

Ingredients

• Zucchini
• Lobster
• Jalapeno juice
• Yogurt
• Lime juice
• Salt / Pepper
• Xantana
• Egg white
• Bicolor Mustard Cress
• Oil Bicolor Mustard Cress

Melon gel

• Melon (galia and cantaloupe)
• Fennel and melon juice
• Greek tea
• Lime peel
• Combucha made from Greek tea
• Salt
• Gelatin
• Kaffir Lime Leaves

Preparation

Oil Bicolor Mustard Cress

• Cut Bicolor Mustard Cress, blanch briefly, turn with oil at 80 degrees and pass through a cloth

Jalapeno Emulsion

• Place in a thermomix: egg white, yogurt, jalapeno juice, lime juice and zest, Xantana, salt and pepper
• Add the Bicolor Mustard Cress oil little by little until smooth

Lobster salad

• Chop the spring onion finely
• Heat in a pan with olive oil
• Add finely chopped zucchini, fennel
• Add crushed cooked lobster
• Season with the emulsion of jalapeno, a little lime juice and lime zest

Recipe: Takis Panagakis