Lobster with Lacryma Christi, caviar and "Parthenopean ketchup": Paolo Gramaglia's recipe

Is getting someone drunk a crime? Paolo Gramaglia asks himself. And if she was "drunk" by a wonderful lobster that the night before swam on the seabed of rocks covered with algae and on the Poseidonia meadows? The scent, taste and flavor that that fantastic crustacean will have when cooked will repay you for the "crime" committed

RECIPE by Paolo Gramaglia

For 2 people

2 lobsters of gr. 500 approximately
1 lemon
white wine Lacryma Christi two liters
mix of wild salads
extra virgin olive oil
Maldon salt to taste
leaves of mixed schism

For the caviar sauce:

200 of mayonnaise
80 caviar
1 tea spoon of cognac

For the guacamole dip:

1 ripe avocado
2 ripe cherry tomatoes
1 small white onion
1 clove of garlic
1 green pepper
1 file
2 tablespoons of extra virgin olive oil
4 of cumin
salt and pepper to taste

For the "Neapolitan ketchup" sauce:

400 ripe San Marzano tomatoes
cinnamon
sugar cane
white wine vinegar
Worcestershire sauce
xsantana
tabasco drops
Salt to taste

Preparation

Immerse the lobster in a pot by pouring a good white wine into it, leaving it to "drink" part of the wine for about two hours. Add two liters of water and let it cook slowly.

When cooked, remove the meat from the lobster, leaving it whole, and then wet it again in the cooking water and wine.

For the caviar sauce:

Mix the mayonnaise with the caviar and cognac

For the guacamole dip:

Peel and dice the avocado, pound it and reduce it to a cream.

Finely chop the onion, garlic, chilli pepper, peel and cut the tomatoes into small pieces; add everything to the avocado and mix. Grate the peel of the lime and, together with the juice, add it to the sauce. Add salt and pepper, cumin, oil and mix until you get a smooth sauce.

For the "Neapolitan ketchup" sauce:

Score and blanch the tomatoes in boiling water for a few moments, immediately dip them in iced water and peel, blend and sift them.

Add the cinnamon, sugar, vinegar, Tabasco, Worcestershire sauce, salt, xanthan gum to the tomato sauce and blend with the immersion blender. Store the sauce in a cooking bottle.

Composition of the dish:

Lay the lobster dividing it into three parts which will be spaced out with the caviar sauce, arrange the claws as in the photo, add a button of guacamole sauce and two of Neapolitan ketchup, lay some shiso leaves near the two sauces. Dress the lobster with drops of lemon emulsified extra virgin olive oil and Maldon salt crystals.