A different way to prepare classic "skewers," giving a new shine to the grill: try roasting lobster over an open flame, glazing it upon serving it with a brush of shellfish liquid.

LOBSTER SKEWER ON THE GRILL, LIME MAYONNAISE, APPLE, BLUBERRY

Ingredients for 4 people

For the lobster

4 lobster, da 250/300 g each
Skewers for the presentation

Method

Clean the lobsters and set aside the shells; eviscerate the tail and skewer it.
Sear the shells, wet them with water, cover, and cook for 30 minutes. Blend and strain the liquid through a fine-mesh sieve. Reduce it to concentrate the flavors and let it cool.

For the emulsion

200 g of vegetable oil
1 lime
Shells reduction
Sea salt

Method

Prepare an emulsion with vegetable oil, the cooled shell reduction, and salt, and finish it with lime juice and zest. The result should be like mayonnaise. Prepare the grill and roast the lobster on the back, glazing it with the reduced liquid. Serve with a sprinkle of sea salt.

Plating

1 green apple
200 g of blueberries
Mix herbs and flowers

Season the mixed greens with oil, salt, and halved blueberries. Cut the apple in thin slices.

Plate the grilled lobster on a flat dish, glaze it before serving with another brush of shellfish liquid, and top it with a tuft of emulsion, along with the seasoned mixed greens and apple slices.