Rosemary-scented lobster with mashed potatoes and orange sauce | Marco Parizzi

Ingredients for 4 people

• 2 lobsters weighing 600 grams each
• 6 medium mountain potatoes
• 2 zucchini
• 10 candied tomatoes
• 1 orange
• Extra virgin olive oil
• Tuscan bread
• Rosemary

Preparation

Boil the potatoes with their skins on. Cut the zucchini into quarters and brown them in a pan with extra virgin olive oil. Meanwhile, steam the lobsters at 80 degrees Celsius: 8 minutes for the bodies and 12 minutes for the claws.

Toast the diced Tuscan bread in the oven with extra virgin olive oil, then blend it in a food processor to obtain a fairly coarse breadcrumb mixture; add chopped rosemary.

Break the lobster heads and brown them in a pan, adding a little water to obtain a small reduction. It is not necessary to prepare a real bisque or an American sauce, but rather a deglazing of the heads.

Squeeze the orange and reduce it in a small saucepan together with the contents of the heads and whip with extra virgin olive oil.

Place the potatoes in a pan, mash them with a fork and add rosemary, candied tomatoes and courgettes. At this point, cut the bodies in half with the shell still on and brown them in a pan over high heat to finish cooking, then remove the meat and sprinkle with rosemary breadcrumbs. Do the same with the claws.

Plating

Place the mashed potatoes in the center of the plate using a round mold, add the lobster and drizzle with orange sauce.