Watermelon Lobster

Ingredients

• Lobster
• Beet
• Watermelon
• Zallotti Blossom
• Basil Cress
• Codium Blue
• Zallotti Blossom Pearls
• Sugar
• Vinegar
• Ice cold water
• Risotto

Method

• Slice watermelon and cut rounds from it with a cutter
• Make sugar water (ratio 1/1)
• Make sweet and sour with vinegar and ice cold sugar water (ratio 1/1)
• Infuse the watermelon 2 times in sweet and sour in the vacuum machine
• Make the risotto
• Cut beet into small and large rounds
• Smoke the beet
• Cook the lobster and portion
• Lightly roast the pickled watermelon
• Make an oil of Basil Cress by heating grapeseed oil, adding Basil Cress and finely turning it in the thermomixer
• Make a bisque by stretching in the lobster shells and fill with oil of Basil Cress
• Use a round shape to place the risotto on the plate
• Top this with the round shape of watermelon, beet and cut lobster
• Finish with shallot, Codium Blue, Basil Cress, florets of Zallotti Blossom and Zallotti Blossom Pearls
• Pour the dressing around the dish and serve

Recipe: Eric Miete