Chef Reinhard Gerer creates a luxurious appetizer: lobster tartare inside two slices of marinated salmon. This dish works well for company, as the ingredients can be prepared ahead of time and assembled just before serving.
- Lobster - 1, cooked
- Caraway seeds - 1 tablespoon
- Dill - 1 sprig
- Juice of 1 lemon
- Extra Virgin Olive Oil, as needed - 2 tablespoons
- Juice of 1 tomato
- Basil leaves - 3 to 4, stemmed and chopped
- Salt and freshly ground pepper to taste
- Salmon fillet - 1-1/4 pounds
- Salt - 1 tablespoon
- Basil Sprigs - 2
Bring a large pot of lightly salted water to a boil and add the caraway seeds and dill. Drop in the lobster, return to a boil, and boil for 3 to 5 minutes, depending on size of lobster. Remove the lobster with tongs and drain. Let cool, then chill in the refrigerator for at least 2 hours. Break up the lobster and remove the meat, keeping the tail and claws whole. Reserve the claws for garnish. Cut the tail into small pieces. Season with half the lemon juice, tomato juice, chopped basil leaves, and 1 tablespoon olive oil to create “lobster tartare.”
Remove the pin bones from the salmon fillet and slice the fillet into four thin pieces. Marinate with 1 tablespoon salt and the remaining lemon juice, and olive oil for 30 minutes.
To serve: Chill the serving plates until very cold. Arrange 1 slice of salmon on each. Spread with the lobster tartare, then cover with another slice of salmon. Garnish each with a lobster claw and basil sprigs. Sprinkle with freshly ground pepper and drizzle with a little olive oil.