Ingredients

  • Ingredients for the lobster:

  • Fresh lobster no. 1 (g 600–800)
  • Green vegetables (zucchini or asparagus) g 50
  • Salt to taste

  • For the herb mayonnaise:

  • Organic extra virgin olive oil g 200
  • Egg yolks no. 2
  • Lemon juice ml 10
  • Mild mustard g 5
  • Fine salt g 2
  • Grated lemon zest g 1
  • Fresh parsley g 5
  • Fresh dill g 3
  • Chives g 2
  • White pepper to taste

  • For the finishing touch:

  • Organic extra virgin olive oil ml 10
  • Fresh dill to taste

Procedure

  1. Bring a large pot of salted water to a boil, add the lobster, and cook for about 8 minutes. Immediately cool it in an ice bath to stop the cooking process, then drain it and cut it in half, keeping the shell intact for presentation.
  2. Prepare the mayonnaise by whisking the egg yolks with the mustard, salt, and lemon juice. Gradually pour in the organic extra virgin olive oil until you achieve a stable, velvety consistency. Stir in the finely chopped lemon zest, white pepper, parsley, dill, and chives.
  3. Blanch the greens for a few minutes, cool them in ice water, and dress them with a drizzle of organic extra virgin olive oil and a pinch of salt.
  4. Arrange the vegetables on the bottom of the plate, place the lobster on top, and serve with the herb mayonnaise. Finish with a drizzle of organic extra virgin olive oil and a few sprigs of fresh dill before serving.

EXTRA VIRGIN OLIVE OIL PAIRING

The Organic Sicilian PGI EVO Oil adds freshness and Mediterranean aromas to the mayonnaise. Its aromatic notes and mild spiciness enhance the lemon and provide a balanced complement to the lobster’s natural sweetness.

ORGANIC WINE PAIRING

For this pairing, we recommend an Antão Vaz white wine from the Alentejo region. Its citrusy and fruity notes bring out the lemon and aromatic herbs, elegantly complementing the lobster’s natural sweetness.