Lobster Gratin with Mediterranean sauce


Diego Ponzoni

Other Ingredients

N˚ 6 Lobsters

200 g. Bread loaf

15 g. Parmigiano Reggiano cheese

30 g. red onion

6 g. Fresh basil

8 g. Fresh parsley

q.s. Salt

q.s. Pepper

Serve 6

Mix the bread crumbs with grated Parmigiano Reggiano cheese and the Saffron powder. Add the chopped parsley, 30 g. of Evoo, salt and pepper
Drain the Soleggiati from its oil and roughly chop them, put them in a bowl with some basil and the red onion, julienned. Add some of the Soleggiati oil.
Halve the lobsters, cover the flesh with the Saffron bread crumb mixture.
Cook the lobsters under the grill for one minute then finish the cooking in a pre heated  oven at 160° C for about five minutes.
Fill a ramekin with the onion & Soleggiati relish.
Serve the lobsters gratin with the prepared Mediterranean sauce.