Lobster Salpicon / Aguasal, Miami Beach

The South Beach Seafood Festival is on Oct 21. Tonight we learn h ow to make a dish from one of the restaraunts participating. Time to grab a Bite with Belkys. The Chef: Carlos Ferreiro      The Restaurant: Aguasal, Miami Beach The Dish: Lobster Salpicon Ingredients: 0.5 ea steamed lobster 35g Citrus salpicon dressing 20g fennel, halved and sliced thin 18g orange, segment 5g citrus vinagrette 8g castelvetrano olives, pitted 0.1 black pepper 0.05 Maldon salt Salpicon dressing: Extra Virgin Olive Oil: 3-to-1 or 2-to-1 ratio of oil to vinegar Vinegar: Red wine vinegar, white wine vinegar, or traditional sherry vinegar Salt Black Pepper to taste (Can also use the juices from the cooke lobster head for additional flavor) Method of Preparation: Salpicon dressing: Combine the vinegar, salt, pepper Whisk in the extra virgin olive oil until the vinaigrette is well-emulsified Cover and chill before using Slice the lobs