Lobster tail with tomato, fennel salsa

Lobster tail with tomato, fennel salsa

 

Made an effort to prepare a simple salsa, mildly acidic, to go with lobster tail, to enhance the sweetness of the meat.

1. Blanch and peel tomato, cut into small cubes, keep all the seeds and juice.

2. Add zest of half a lemon, tear up fresh fennel fond, season with olive oil and a little salt.

3. Serve with lightly cooked lobster.