Carpaccio of Melon With Mint-Pernod Jelly, Lobster Tartare, Red Shrimp and Passion Fruit

A recipe from Politica restaurant's new head chef, Bennardo Gianluca.

60g lobster
3 red shrimps
30g cantaloupe melon
10g mint
5g Pernod
20g water
4g gelatin
5g sugar
5g frisee
50 mL olive oil
1 passion fruit
10 mL sugar syrup
1 cherry tomato
juice of lemon, orange
salt and pepper

Slice melon in carpaccio style, and put in a ring on a plate. Using a chinois, put boiled water with mint, Pernod and gelatin on a plate, and refrigerate for 20 minutes.

Partly boil the lobster for five minutes, take it out of the shell and cut like tartare, add salt, pepper and olive oil. Do the same with the shrimp.

Put tartare of lobster and shrimp on the jelly and dress with an emulsion of olive oil, syrup, passion fruit, salt and pepper.

Decorate with frisee, one cherry tomato confit, and green sauce. The tomato confit is made by putting the tomato in a mixture of olive oil, lemon juice and orange juice and baking for 30 minutes at 80 degrees Celsius. The green sauce is made from ground parsley mixed with olive oil.