Menorca Salt Lobster: A Unique Culinary Experience at the Concepción Salt Flats
Hello, I’m David de Coca, chef at the Sa Llagosta Restaurant in Fornells.
This time, we are at the Concepción Salt Flats to prepare an exquisite dish with salt: Lobster with Menorca Salt.
We will use a native lobster from Fornells, in northern Menorca, known as “the best of the best.” Additionally, we will use the prestigious Concepción salt in our recipe. We won’t just cook the lobster in salt, but also create a dish using this essential ingredient.
To make the salt plate, we will need one kilo of salt. In a bowl, we mix the salt with 200 grams of egg white and cornstarch. The resulting dough is placed on a tray and baked for about an hour at 100 degrees Celsius. If the salt seems too wet, we extend the baking time a few more minutes, as salt tends to absorb moisture.
After baking, we will have a plate shaped like the tray, made entirely of salt. We let it cool before continuing.
The Concepción Salt from Fornells is the star of this recipe, and it’s interesting to note that salt is the only rock we consume directly. Historically, salt has been used to preserve food and even as currency. In fact, the concept of salary comes from the Roman practice of paying with salt. Although we now have refrigerators, it’s exciting to rediscover and appreciate the importance of the Salt Flats.
Now, let’s move on to preparing the Salt Lobster. We identify the Fornells lobster by the blue band from the fishermen’s guild. After removing the band, we cover the lobster with salt and bake it at 180 degrees. Cooking time depends on the lobster’s size; for a half-kilo lobster, 12 to 15 minutes should be enough.
While the lobster cooks, we prepare a classic Menorcan sauce, Mahonesa, using eggs, oil, and Concepción Salt from the Salt Flats. We can also add a touch of lemon or mustard to taste. To finish the Mahonesa, we add some salicornia, an edible plant that adds a crunchy, salty touch.
Once cooked, we remove the lobster from the salt and plate it on the salt plate we prepared earlier. To accompany it, we add salicornia and the salicornia Mahonesa we made. It’s important to remove the lobster’s intestine to ensure the best flavor of the dish.
Finally, we garnish the Salt Lobster with some salicornia and sea fennel on the sides. For a crunchy, maritime touch, we use Menorca’s Flor de Sal and a bit of oil. And that’s how we conclude our delicious Salt Lobster, served on a plate made of salt and topped with Flor de Sal!
Thus, we conclude our first culinary adventure at the Concepción Salt Flats of Fornells, Menorca. Menorca Salt Lobster, served on a plate made of salt, and we finish with Menorca’s Flor de Sal. This is the first chapter of our recipe series. We’re excited to share more culinary secrets from our friends at the Concepción Salt Flats using Menorca Salt in upcoming posts.
Enjoy this unique gastronomic experience! 🦞✨
