Crustacean Tartare with Caviar

Ingredients

• 1 Shallot
• 400 g cooked lobster (fresh)
• 1 untreated lime (zest and juice)
• 1 tsp curry powder
• 100 g black radish
• Salt
• 2 tbsp grape seed oil
• pepper (ground)
• 2 tbsp crème fraîche
• 4 tbsp caviar
• fresh herbs for garnish (chives and chervil)

Instructions

1. 1.

   Peel and finely chop the shallot. Rinse the lobsters, pat dry and cut into small pieces. In a bowl mix with the shallot, lime zest, some juice and curry. Let chill in the fridge for about 20 minutes.

2. 2.

   Wash, brush and shave the radish into very thin slices. Salt and let sit in water for about 10 minutes. Then pat dry and arrange overlapping. Mix 2 tbsp lime juice with the oil and drizzle over the radish. Lightly salt and pepper.

3. 3.

   Fold the crème fraîche into the tartare and season with salt and pepper. Using a serving ring or small molds, plate on top of the radish and place caviar on top.

4. 4.

   Serve garnished with herbs.