Blue Lobster Nature

Method

1. Skewer the blue lobster gently through the belly to keep the tail straight during cooking.
2. Remove the claws and cook them in boiling water for 9 minutes.
3. After 6 minutes, add the lobster body and cook for 3-4 more minutes.
4. Remove the lobster and let it cool at room temperature.
5. Immediately open the claws while hot: remove the cartilage and gently crack with a meat tenderizer to preserve the shape.
6. Repeat for the legs.
7. Clean all the lobster pulp and remove the white albumin which is very salty.
8. Remove the head and the skewers, then tap the tail lightly with the back of a hand through a cloth to flatten it.
9. Blanch the snow peas in boiling water for 1 minute.
10. Remove the intestine from the tail and portion the meat.
11. Prepare the plate base: extra virgin olive oil with fermented chili and lemon juice.
12. Add fresh chives on the base.
13. Place the lobster in a bowl, add more oil to shine, then arrange on the plate.
14. Add the blanched snow peas and serve.
15. Finish with an extra drizzle of oil if desired.