Norwegian lobster, melon, avocado, basil oil


  • 4 Norwegian lobsters
  • Lemon caviar from Caviaroli
  • Basil cress
  • Limon Cress

Crustacean mousse ball:

  • 150 ml crustacean stock
  • 2 sheets of gelatin
  • 60g whipped cream
  • salt
  • Cayenne pepper

Crustacean mayonnaise:

  • 100ml reduced crustacean stock
  • 2 egg yolks
  • 200ml grapeseed oil

Melon tartare:

  • 200g watermelon
  • 50g refined sugar
  • 2g salt
  • 10g white wine vinegar

Melon stock gelled and pearls:

  • 200g melon
  • Knife tip xanthan
  • 10g refined sugar
  • 1g salt
  • 0.5g cayenne pepper


Norwegian lobster:

  • Allow the Norway lobster to thaw and break out, leaving the back of the shell on and removing the intestine with a light cut.
  • Put the prepared Norway lobster cool aside until use.

Crustacean mousse ball:

  • Add the lukewarm crustacean stock to the soaked gelatin and stir cold on ice.
  • Then fold in the whipped cream and fill into spherical shapes and freeze. After freezing, remove from the moulds and slowly thaw in the fridge.

Crustacean mayonnaise:

  • Combine the ingredients into a mayonnaise. 

Melon tartare:

  • Cut the watermelon into 0.2 cm thick slices, if there are any, remove the remaining seeds.
  • Fill into a vacuum bag and fill up with the refined sugar and vacuum.
  • Cook the bag at 78°C for 10 minutes.
  • Then remove the melon slices from the rear and dry at 70°C for approx. 1 hour.
  • Then chop and season with salt, pepper, vinegar and a dash of olive oil.

Melon stock gelled and pearls:

  • Peel the Cavaillon melon and cut out small balls.
  • Mix the rest of the melon and pass through a fine hair strainer, season with the ingredients mentioned above or bind.


  • Cut out the avocado with the help of a Parisienne putter and season with lemon, salt and pepper.

Recipe: Andre Wolff

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