MINESTRONE APICIUS, CLEAR MINESTRONE OF TOMATO AND CELERY, CANTARELLES, EUROPEAN LOBSTER
Thorvald de Winter, Castricum, The Netherlands, www.restaurantapicius.com
1 sea lobster of about 600 g
(preferably European lobster or North Sea lobster)
20 pomodori tomatoes
1 wisp of celery
1 clove of garlic
50 g of glass noodles
200 g of cantarelles
1 wisp of basil
150 cl of olive oil
Boil the lobster in five litres of salted water for about five minutes.
Then remove the lobster meat from the body and the pincers and divide in small parts.
Cut the tomatoes, celery, garlic and cucumber in cubes and process into broth in the juicer. Let the broth leak out in a mull for a night. Season the broth with salt and set aside cold. Add about 15 g of salt per litre of broth.
Boil the glass noodles al dente according to the instructions on the packing.
Clean the cantarelles and blanch al dente in salted water.
Dip the basil leaves in boiling water for about ten seconds, rinse with ice-cold water and pat dry. Mix the boiled down basil with the olive oil in the blender and press through a fine conical sieve.
Arrange the pieces of lobster, noodles and cantarelles in a glass. Pour the cooled broth into it and finish the minestrone with a few drops of basil oil.