Lobster with Xeres Montilla-Moriles 1927 and goat milk cappuccino with jasmine and tropical sauce


Lobster with Xeres Montilla-Moriles 1927 and goat milk cappuccino with jasmine and tropical sauce

INGREDIENTS:


My fever recipes by Chef Anthony Genovese italian recipe - restaurant Il Pagliaccio - Rome
dedicated to The graduate for “Assaggi di Teatro”

1 lobster of 400 gr for each people
30 cl Xeres vinegar; 30 cl Xeres Montilla-Moriles 1927; 60 gr sugar
130 cl goat milk
1 mango; 1 papaya

PREPARATION:


Jump the whole lobster in a pan to alive fire and skin it.
Clean chele and fry them in rice meal.
Boil the ingredients until to obtain a syrup.
Put in infusion the goat milk for about 2 hours with jasmine and pepper, filter and warm up on low heat.
Centrifuge mango and papaya creating a consisting sauce.
Put one lobster in every dish; pour the two sauces to small drops helping with a teaspoon.
Serve the quite warm cappuccino in a large cup.