Lobster cooked at the table with hot sesame oil

A delicate variant of lobster carpaccio. The hot oil cooks the lobster quickly and lightly, allowing the lobster to retain its pure flavour. The rice oil ensures that a high temperature can be attained and the sesame oil adds flavour.

Lobster cooked at the table with hot sesame oil

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sesame oil



rice oil



fleur de sel

Preparation method

  • Plunge a chef's knife into the lobster head to quickly kill it.
  • Boil the lobster for approximately 30 seconds in salted water and remove the meat from the tail and claws.
  • Cut the raw lobster into thin slices and lightly flatten between layers of plastic foil.
  • Divide into portions, plate up and finish with your choice of garnish and other components.
  • Mix the rice oil (which can become very hot) with the sesame oil and heat to about 200°C.
  • Drip some of the hot sesame oil onto the lobster slices at the table and finish with a sprinkle of fleur de sel.

Serving suggestions

  • As an amuse-bouche or starter, e.g. with diced green apple and Greek yoghurt.
  • As part of a salad with seaweed and yellow curry crème.

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