Up, Close & Personal: Lobster à la Leo

Here’s what our Masseria Torre Coccaro chef Leo proposes as his own favorite Lobster recipe. Mediterranean Style, juicy & fresh, with lime, basil, carrots and sweet cherry tomatoes. Something to definitely try at home! (recipe for 2)

Mediterranean Style Lobster 

Lobster 500 g
Celery 100g
Carrot 100g
1 large onion
1 Potatoe
10 Cherry Tomatoes
30g Capers
20g Pickled Olives
4 Basil Leaves
Extra Virgin Olive Oil 50 g
Juice of one lemon
Salt to taste

Fill a high pot with cold water (about 5 liters). Add a pinch of salt, carrots and potatoes peeled and cut into pieces. Boil for 5 minutes, add the celery cut into small pieces and allow to boil for another 5 minutes, then add the onion coarse touches. Cook until the potatoes are soft, then, with the aid of a sieve, remove the vegetables and place them in a salad bowl. Season with olive oil, chopped tomatoes, capers, basil, olives, lemon juice and salt. Cook the lobster in the vegetables cooking water for about 15 minutes,
then cut it in half and serve with the dressing already prepared.