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Lobster gratin and fennel salad with oranges and guacamole

Name: Lobster gratin and fennel salad with oranges and guacamole
Yield: 4
Ingredients: 300 gr. each Lobsters; 2 Fennels; 2 Orange; 2 ripe Avocados; 30 gr. Breadcrumbs; 10 gr. chopped Fresh parsley; 1 gr. minced Garlic; 3 gr. chopped Shallots; 120 ml. Extra virgin olive oil; 1 gr. chopped Coriander; 20 gr. very small diced Tomatoes; 1 Lime; to taste Salt; to taste Pepper

Ingredients

Lobsters 300 gr. each
Fennels 2
Orange 2
Avocados 2 ripe
Breadcrumbs 30 gr.
Fresh parsley 10 gr. chopped
Garlic 1 gr. minced
Shallots 3 gr. chopped
Extra virgin olive oil 120 ml.
Coriander 1 gr. chopped
Tomatoes 20 gr. very small diced
Lime 1
Salt to taste
Pepper to taste

Cooking time:

10 min.

Number of person:

Difficulty:

Medium

Course:

Time:

Cooking method:

Type of product:

Chef:

Lobster

Step 1

Mix breadcrumbs with parsley and garlic and 40 ml oil in order to obtain aromatic breadcrumbs.

Slice the lobsters in two vertically and remove the black streak. Cover them with the aromatic bread and lay them on the steel baking sheet. Place them on shelf 4, bake in multistep mode for 7 minutes, first in humidified fan assisted mode at 190°, then 3 minutes in grill mode at 220°.
Remove the lobster from the oven. Lay it on serving plates, accompany with clumps of fennel and orange salad and a small bowl full of guacamole.

Fennel salad with orange and guacamole

Step 2

Peel the fennel and cut it very finely and put it in water and ice.

Peel and slice the oranges and put their pulp in a bowl with their juice.

Step 3

Drain the fennel from the water and pour it into the bowl with the oranges, season with the remaining oil salt and pepper.

Clean avocados and blend pulp with 60 m oil, lime juice, and season with salt and pepper.
Once you have a firm cream, add the shallots, cilantro, and diced tomato and mix well.