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Lobster with Eggplant Caviar

Written by FDM

A recipe signed by Said Mkhallef, Executive Chef at La Sultana.

(For 2 people)

–  1 pink lobster from Oualidia (approximately 400 g)
–  250 g of eggplants
–  The juice of one lemon
–  40 g of natural yogurt
–  20 g of tahini (sesame puree)
–  40 cl of olive oil
–  40 cl of bread croutons
–  1 tbsp of Atlas truffle oil
–  1 pinch of sweet pepper
–  5 g of a sprout of Shizo basil (Japanese basil)
–  4 sprigs of fresh coriander
–  1 bouquet garni


Bring the hot stock to a boil (3 l of water + the bouquet garni). Poach the lobster for 6 minutes then stop cooking and immerse the lobster in a container filled with ice water for about 3 minutes.

Shell the lobster and cut it in half lengthwise.

Eggplant caviar:  grill the eggplants over high heat for 2 to 3 minutes, peel them, and chop them with a fork, adding half the lemon juice, bread, yogurt, tahini, olive oil, and cilantro. Season with salt & pepper.

Vinaigrette: In a bowl, combine the Atlas truffle oil, the rest of the lemon juice, the sweet pepper and mix until obtaining a vinaigrette.

Arrange on a plate and cover with the vinaigrette, decorate with the Shizo shoots.