For 4 to 6 people
Preparation 20 min
INGREDIENTS
Aglandau Monovarietal olive oil - ORGANIC
3 lobster tails
300g of lamb’s lettuce
1 grapefruit
Black truffle
PREPARATION
Wash the lamb’s lettuce and set aside to cool.
Peel and cook the potatoes in salted water. Once cooked, cut them into 1 to 2 cm slices.
Raise the grapefruit segments.
Cut lobster medallions.
Arrange, grate the truffle on the plate, pour a drizzle of Aglandau olive oil and enjoy with your guests!
