6 tbsp extra virgin olive oil
1 tbsp grated fresh ginger
1 bunch fresh coriander
Salt to taste
1 large Sogelco lobster (1 ½ lb)
or 1 ½ cooked Atlantic lobster meat
½ fresh cauliflower
Juice of 1 lemon
½ red pepper
3 green onions
3 oz orange flying fish roe
Tabasco sauce
1. Cook and shell the lobster. The shell and innards can be saved to make a concentrated stock for another use. Cut up the lobster meat, reserving the claws for garnish and refrigerate.
2. Separate the cauliflower florets and using a food processor, pulse to a fine, grainy texture that resembles a coarse semolina.
3. Place in a bowl and put two thirds of the lemon juice over the cauliflower semolina and refrigerate.
• Chop 2 tsp coriander and add to the remaining, 2 tsp ginger. Finely dice the red pepper and thinly slice the green onion.
• Fifteen minutes before serving, combine the lobster meat with 3 tbsp olive oil, rest of the lemon juice and half the ingredients. Add a few drops of Tabasco and set aside.
• Combine the cauliflower semolina with 3 tbsp olive oil, the rest of the ingredients and the flying fish roe. Season with salt and Tabasco to taste and set aside.
• To serve, place the semolina on chilled plates in round moulds if possible. Top each serving with lobster meat, half claw, and a small coriander leaf.