Serves 4

4 Pieces of Prawns 2/4
40 Grams Pitted Black Olives
20 Grams of Balsamic Vinegar
10 Grams Olive Oil
10 Grams of Water


Step 1 Shell the Prawns, refrigerate. Step 2 Puree of Black Olives:
Mix the olives with balsamic vinegar, add the olive oil and water and pass the mixture through a sieve.

Finishing and Presentation:

Step 1 Cook the prawns a la Plancha (grilled on a metal plate). Step 2 Place the puree of olives in the bottom of the plate neatly with a brush.
Step 3 Finish with lobster and a few drops of olive oil. Step 4 Serve with balsamic vinaigrette in a saucer.