I paired this dish with a Donativ Malvasi 2014.The wine is fermented with wild yeast and bottled without filtration before being added sweet unfermented malvasia juice. From this you get a second fermentation in the bottle. It has fragrances of chamomile, yellow flowers and green grapes. Clean and juicy in taste with great aromatic concentration and a light bitterness.
The note of chamomile and slight touch of spices is playing well with the fennel and lobster in this dish.
Ingredients (4 persons):
1 complete bulb of fennel
olive oil 120 g water
60 g rice wine vinegar
40 g sugar
5 g salt
1 small lobster
4 slices ciabatta lemon
In this recipe you use all different parts of the fennel. Start by cleaning the fennel, but keep the stalks and the herbs. You will use both of them to garnish the dish. Cut the fennel into pieces and cook it in salted water until soft. Mix into a smooth puree. Add some olive oil while mixing. Season to taste.
Cut the remaining fennel stalks into fine slices. Mix the water, rice wine vinegar, sugar and salt and heat up until sugar and salt are dissolved. Use this mixture to pickle the fennel. Let it marinate for at least 30 minutes.
Cook the lobster for 2 minutes in boiling water. Remove the lobster meat and cut it into small chunks. Sprinkle with some olive oil and season with salt and pepper.
Spread some fennel cream on the grilled bread slices. Arrange the lobster on top. Grate some fresh lemon zest on the lobster.
Garnish with marinated fennel, fennel herbs and small pieces of red grapes.