Ingredients for two people
n 1 lobster weighing about 500 gr
200 g Jerusalem artichokes
n 6 kumquats
200 g fresh milk
25 g butter
Salt to taste
pepper to taste
oil to taste
1 onion
1 celery
peanut oil for frying to taste
Method
Peel the Jerusalem artichoke keeping the peels aside. Cut the Jerusalem artichoke into small pieces and put it in a saucepan with the milk and about 20 grams of oil, cook for about 15 minutes. Blend with the help of a mixer, season with salt and keep warm. In the meantime, prepare a court bouillon with 1 liter of water, the onion and the celery stalk, bring to the boil and season with salt. Dip the lobster and cook for 5 minutes.
After this time, drain the lobster and leave it to cool. At this point, remove the lobster meat from the carapace and roast it in a non-stick pan with the butter. When cooked, add the kumquats cut in half, roast them until a caramelized effect is obtained, fry the Jerusalem artichoke skins in oil at 180°C thus obtaining crunchy wafers, serve as in the photograph, leaving the fried skins for last.
