Lobster gratin and fennel salad with oranges and guacamole


Cooking time:
10 min.
Number of person:
Type of product:

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.

Lobster gratin and fennel salad with oranges and guacamole
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