White wine to “water” the prized lobster to give it an unmissable texture and aroma: the chef's version of the starred restaurant President in Pompeii.

Ingredients for 2 persons

2 lobsters of about 500 g
2 l white wine
Salad Misticanza
Extra virgin olive oil
Salt to taste
1 lemon
1 orange
200 g mayonnaise
80 g caviar
1 teaspoon of cognac

PROCEDURE

For the lobster

Soak the lobster in a pot by pouring in good quality white wine. Let it absorb some of the wine for about two hours. Add two liters of water and let it cook slowly. When cooked, divide the lobster into two parts and clean it of its entrails, soaking it again in the water and cooking wine.

For the caviar sauce

Mix the mayonnaise with the caviar and cognac.

Dish composition

Lay the lobster on a bed of wild salad greens and dress with extra virgin olive oil, a few drops of lemon and salt.

Serve still warm, accompanying with a sauce made from mayonnaise and caviar inserted into the top of the drained lobster; garnish the dish with the claws and slices in bellavista of oranges. Sprinkle with grains of grated orange peel.