Lobster Orda with Coconut Cappuccino

Cook lobster in boiling salted water for 2 minutes. Remove, break off claws, return tail in shell to cooking water mold.

Do another 2 min. Remove lobster tails and claws from shells. Cut off claw meat, set aside.

Roast lobster tails in 2 tbs olive oil until lightly colored. Soak bread cubes in warm water for 10 min.

Drain on a colander, squeeze out a small amount. Mix with garlic, 2 tbs olive oil and egg. Fold in cilantro and lobster claws, season with salt. Sauté sugar snap peas in 1 tbsp. oil. Season with fleur de sel.

Heat coconut cappuccino lobster stock. Pour in coconut milk. Season with curry. Whisk with olive oil until creamy.

Dressing: Arrange bread mixture (“orda”) on plates. Top with lobster tail. Place sugar snap peas next to it. Fill cappuccino into glasses and offer with it.

Gewächs, Schlossgut Nahe, Diel, Ruemmelsheim.

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