- 4 medium tomatoes, peeled and with the middle scooped out
- 4 balls of tomato sorbet
- 100g Kalamata black olives without the stones and cut and dried in the oven for 4 hours
- 4 leaves of celery cut into thin strips and fried
For the lobster souffle
- 1 fresh lobster, peeled and cut into 4 pieces
- 1 egg white beaten until stiff
- 4 dried Chinese prawn’s mini pimmed to obtain a powder
- Sunflower oil for frying
- 4 wooden skewers
For the bloody Mary
- 160ml of vodka
- 300g tomato juice
- 60ml lemon juice
- 8 drops of Worcester sauce
- 8 drops of tabasco sauce
For the bloody Mary:
- Mix all the ingredients in a bowl then place in a cocktail shaker in the fridge.
For the lobster soufflé
- Put one piece of lobster onto a wooden skewer add salt. Bathe in the egg white until it becomes firm then dust with the powdered shrimp. Fry in the sunflower oil and then dry with paper towels.
- Fill half of the “cocotte” tomato with the bloody Mary then pop in the tomato sorbet and fill with the remainder of the bloody Mary. Cover with the shrimp soufflé, black olives and crispy fried julienne of celery.