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Recipe by Chef Hildy Sinon at Constance Lemuria
Lobster: Slow cook the lobster, cool and keep aside.
Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
Pineapple Sauce: Slow cook the pineapple with sugar, red wine and pineapple juice. Cool and blend finely.
Pumpkin Dressing: Blend pickled pumpkin, extra virgin olive oil and passion fruit puree together to a thick consistency.
To plate, slice the lobster in roundels, with all the ingredients as in the picture above.