Lobster Tail & Cloth Exotic Pitaya Salad

INGREDIENTS FOR 2 PERSONS:

• Frozen Lobster Tails And Claws: 650g
• Olive Oil: 10g
• Espelette Chili Pepper: 0.4g
• Dragon Fruit: 2pcs
• Fennel: 2pcs
• Mango: 1pc
• Kumquat: 15g
• Endives Red: 150g
• Fleur de Sel: 2g
• Mache Lettuce: 1g
• Grapessed Oil: 100g
• Honey Acacia: 10g
• Passion Fruits: 1pc
• Lemon Zest: 1g

PREPARATION:

Clean & Cut the red endives, let it rest for 12 hours in advance into an ice water bowl

Gently panfry the lobster with a bit of oilve oil and pinch of espelette chili. Place into a chiller to cool. Once cold, cut in half and reserve it

Slice the fennel into thin slices using a mandolin or sharp knife. Let it rest into an ice water bowl and peal partly

Cut the dragon fruit in half, cut the base and dig the flesh out with a spoon

Cut the half of the mango into a long thick stick and use the remains for garnish dressing

Cut the mango into quarters then in cubes

Blend together with passion fruits pulp and honey acacia

Add lemon zest, salt & pepper and gradually add grapeseed oil

Keep stored in the chiller until it is time to plate

ASSEMBLING & FINISHING:

Arrange all the ingredients including the kumquat cut in half into the two halves of the dragon fruit. Pour a few drops of mango dressing on the top and on the side with crushed black pepper and salt. Place it on a bed of clean mache lettuce with mango passion drizzle