Volti restaurant & bar

Ingredients

Tomato Jelly 

• 200g Overripe Tomatoes
• 30g Cucumber
• 60g Blood Orange
• 30g Red Capsicum
• 10g Fresh Basil
• 50ml Tomato Juice
• 3g Salt
• 3g Black Pepper

Lobster 

• Whole Lobster

Vegetables 

• 100g Carrots
• 100g Zucchini
• 1pc Blood Orange

Method

Tomato Jelly 

1. Blend and cook all ingredients together
2. Strain and separate the clear juice
3. For every 300ml of juice add 4 gelatin sheets
4. Pour onto tray and chill

Lobster 

1. Separate the claws from the body
2. Boil claws for 6 minutes
3. Boil body for 4 minutes

Vegetables 

1. Slice carrots and zucchini into thing sheets
2. Cut out orange segments

Plating Method 

1. Add tomato jelly onto plate
2. Place poached lobster on top with claws
3. Carefully place rolled carrot and zucchini
4. Decorate with orange segments

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