John Myers
Lobster Claws on White Radish Carpaccio
The perfect lobster claws on white radish carpaccio recipe with a picture and simple step-by-step instructions.
- 2 Pc. Radish
- 5 tbsp Olive oil
- 5 Pc. Lobster claws
- 25 sheet Mint
- 25 sheet Basil
- 1 Pc. Lime
- Salt and pepper
- Mix the olive oil in a container with about 5 leaves of fresh and finely chopped mint and 5 leaves of finely chopped basil. Season the tincture with a little salt, pepper and the juice of a fresh lime. Peel the radish and cut into wafer-thin slices with a slicer. Crack the lobster claws and pull out the meat. The scissors should still be visible. Mince the meat from the joints. Then briefly heat the lobster claws and the meat from the joints in a pan with olive oil. Spread the tincture on the plates. You can do this with a spoon or a brush. On top of the tincture, place the radish slices over the entire plate. The meat from the joints is carefully sprinkled over the radish. The scissors are placed in the middle of the plate. Garnish with a slice of lime and grind fresh pepper over the carpaccio.
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