Two dishes in one, literally: the elegance of shellfish meets the silkiness of zabaglione cream (here with mushrooms). Antonio Guida reveals the secrets of his dish, ideal for holidays or any special occasion.

Photo by Rossana Brancato

Ingredients

4 blue lobsters

For the

100 g of heavy cream
100 g milk
100 g egg yolks
20 g trombetta mushroom puree

To finish

20 g trombetta mushrooms
50 g boiled cardoons
15 g dried porcini mushrooms, blended
Savoy cabbage leaves

Methods

Cook the lobster in boiling salted water, the body for 2 minutes and the claws for 2.5 minutes; cool immediately in water and ice and remove the shellfish from the shell. Combine milk, cream, egg yolks and mushroom puree; season with salt and bake in a baking dish, tightly closed with foil, in a steam oven at 85°C for 15minutes. Blend and strain into chinoix, place in a siphon and charge with two gas canisters.

Compostion of the dish

Heat the lobster in a pan with a little oil at a low temperature and place the mushroom siphon previously heated in a bain-marie. In the center of the plate, place the lobster cut in half, then the savoy cabbage leaves and the boiled and quickly pureed cardoons. Sauté the trumpet mushrooms and place them on top as a garnish. Finish with a sprinkling of whipped dried porcini.