Lobster gratin and fennel salad with oranges and guacamole

Name: Lobster gratin and fennel salad with oranges and guacamole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Lobsters, 300 g each; 30 g Breadcrumbs; 10 g chopped Parsley; 1 g minced Garlic; 40 ml Evo oil; 2 Fennels; 2 Oranges; 2 ripe Avocados; 1 Lime; 60 ml Evo oil; Salt, to taste; Pepper, to taste; 1 g chopped coriando; 20 g very small diced pomodori; 3 g chopped shallots

Lobster gratin paired with a refreshing fennel salad featuring juicy oranges and creamy guacamole—a perfect balance of rich, fresh, and zesty flavors.

Lobster gratin served with a fresh fennel and orange salad, accompanied by creamy guacamole on a white plate.

Preparation Time:

10 min

Cooking:

10 min

People:

Difficulty:

Easy

Course:

Chef:

Cristian Broglia

Ingredients

For the Lobster

Lobsters, 300 g each

30 g Breadcrumbs

10 g chopped Parsley

1 g minced Garlic

40 ml Evo oil

For the Fennel salad

2 Fennels

2 Oranges

For the Guacamole

2 ripe Avocados

1 Lime

60 ml Evo oil

Salt, to taste

Pepper, to taste

1 g chopped coriando

20 g very small diced pomodori

3 g chopped shallots

Proceedings

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.

Lobster gratin and fennel salad with oranges and guacamole

Fennel salad with orange and guacamole:

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.

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.

Lobster gratin and fennel salad with oranges and guacamole

Ingredients

Products used

Proceedings

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