Zepter Blog
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INGREDIENTS
- 1 kg lobster
- 1 bunch rosemary
- 200 g cherry tomatoes
- Aqueena water
- 1 mango
- Parsley
- 1 avocado
- 100 g arugula
- Juice of 1 orange
- Juice of ½ a lemon
- Lemon juice
- 50 g Basil
- 1 dcl olive oil
- Pepper
- Chili
PREPARATION
- Place the lobster, rosemary and half of the cherry tomatoes into a cold Zepter Z-V3025Z grill pan and add a small amount of Aqueena purified water
- Set the temperature to 160 C and cook for 2 minutes, then lower the temperature to 90 C and cook for an additional 20 minutes (covered)
- In the meantime, finely chop the mango, avocado, parsley and the remaining cherry tomatoes
- Combine the chopped vegetables and the parsley in a bowl to make the salad and season with the orange and lemon juice, pepper, chili, olive oil and basil
- Serve the lobster over the salad in Rio Gold porcelain
Chef Petra Geric
