Boil the whole lobster for 10 minutes, cool it on ice for a few minutes; detach the body and claws and cut into 12 pieces, season with oil, salt and pepper. Steam the potatoes for 25 minutes, cool them, peel their skin and place them in a food cutter with extra virgin olive oil and a pinch of salt, to obtain a soft and tasty puree. Cut a rectangle from the salmon slice and wrap it in the previously well dried mozzarella puff, wrap it with plastic film, and keep it cool. Finely cut the radish strips and celery curls and immerse them into water and ice.
On the plate you tend to serve the dish, Use a pastry bag and form waves of puree in the middle of the plate. Place a rectangle cut from the slice of salmon and mozzarella and continue by topping with the seasoned celery curls, strips of radish, and lobster meat salad in an irregular manner. Complete with the orchid, salmon eggs, a thread of extra virgin olive oil, and shaved Calvisius Caviar lingotto flakes.
This is a dish created and designed to highlight the flavor of Calvisius caviar with salmon and its eggs. The crustacean salad, vegetables and flowers give the dish the right balance of harmony and lightness, leaving a slight hazelnut aftertaste thanks to the Peruvian mashed potato.