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Lobster carpaccio with citrus fruits




Garniture :

Others ingredients

  • ciboulette ciselée
  • quartiers ou suprêmes de citron ou de pamplemousse


  1. 1

    Remove the lobsters from the freezer, wait an hour then cut the flesh into very thin slices. Then arrange them on the plates, overlapping them slightly.

  2. 2

    For the vinaigrette, mix the two balsamic vinegars, the citrus juice and add the salt, pepper and olive oil.

  3. 3

    Gently pour the mixture over the lobster slices.

  4. 4

    Garnish with a pinch of fleur de sel and chopped chives.

  5. 5

    Garnish with lemon or grapefruit wedges (or supremes) and a few Menton lemon pearls.