Roasted Lobster with Capers, Savoy Cabbage and Poblano Pepper
Autor: Andrii M.
- Gałka muszkatołowa5 g26 kcal
- Homar1 szt.560 kcal
- Kapary187 g43 kcal
- Kapusta włoska1 główka189 kcal
- Liście curry1 pęczek31 kcal
- Olej z pestek winogron33 ml292 kcal
- Papryka poblano3 szt.54 kcal
- Passata pomidorowa128 ml49 kcal
- Ser manchego28 g118 kcal
- Shiso1 pęczek3 kcal
- Sól6 g0 kcal
- Tortellini z serem166 g128 kcal
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Tender lobster paired with capers, savoy cabbage and poblano pepper and cheese tortellini, finished with shiso leaf and curry leaf and a hit of nutmeg. 1. Pat the lobster dry and season with salt, nutmeg. 2. Heat grapeseed oil in a heavy pan and sauté the lobster until it develops a deep golden crust, about 14 minutes. 3. Add capers, savoy cabbage and poblano pepper to the pan and cook until just tender, stirring in shiso leaf and curry leaf for fragrance. 4. Cook the cheese tortellini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata and a scattering of manchego cheese before serving hot.