Giovanni Luca Di Pirro’s Blue Lobster With Chianti Reduction, Cauliflower & Blanched Vegetables

Giovanni Luca Di Pirro’s Blue Lobster With Chianti Reduction, Cauliflower & Blanched Vegetables

www.four-magazine.com

This succulent dish is perfect for impressing at your next dinner party.

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Ingredients

  • 600g blue lobster
  • Aidic court bouillon
  • Extra virgin olive oil
  • Pepper
  • 1l demi-glace Chianti flambéed and reduced to 50ml
  • 100g cauliflower
  • 20g butter
  • 2 artichokes
  • lemon juice
  • 500g sparkling water
  • 4 bunches Romanesco cauliflower
  • 100g king oyster mushrooms
  • Maldon salt and pepper

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