Grilled Boston lobster and sweet scallops recipe

Chef Francesco Brocca shares his signature dish


You don’t get much fl ashier than Cavalli Club at the Fairmont Dubai, and this luxury lobster dish shows the glamour doesn’t end at the Swarovski-studded walls.

Chef Francesco says: ‘I created this particular dish because the colours and textures are so vibrant and strong – in keeping with Roberto Cavalli’s style – while still maintaining the traditional Italian cusine.’

The recipe

(Serves one)
• 1 whole 500g lobster
• 30g black rice (preferably Italian Venere)
• 200ml lobster stock
• 2 cloves of garlic
• 50ml extra virgin olive oil
• 20g butter
• 50g fresh cucumber
• 2 sea scallops
• 2g dill
• Salt and pepper


1 Wash and cook the black rice in lobster stock for about 45 minutes.
2 Remove the head of the lobster and cook the tail and the claws in a pan with extra virgin olive oil for eight minutes.
3 Remove the lobster meat from the shell.
4 Sauté the cucumber and dill in butter and add the salt and pepper to taste.
5 Sauté the sea scallops with extra virgin olive oil for one to two minutes.
6 Chop the garlic and sauté with the rest of the extra virgin olive oil.
7 Place with the rice on the bottom, then cucumber, then sea scallops and then the lobster claws and tail. Drizzle with garlic sauce and serve very hot.

The chef

Name: Francesco Brocca
Nationality: Italian

The highlights of Chef Francesco’s career have been receiving a Michelin Star for his work at the renowned Caruso restaurant in Amsterdam and spending time at the famous Il Ponte Restaurant in Seoul Hilton. Realising his dreams, he opened his own restaurant in Italy, then travelled the world, serving as executive chef in top Hong Kong restaurants. He has been the executive chef at the Cavalli Club, Fairmont Dubai, since it opened.

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