Whoever wants the best, chooses the best: the extraordinary taste of lobster reaches new heights with a few drops of Zucchi orange-flavoured extra virgin olive oil.

Be inspired by a memorable dish, naturally the work of Chef Sadler.


  • 10 /

    Fresh blue lobsters

  • ML 400 /

    100% Italian evo oil

  • 2 /

    Bay leaves

  • Potato mousse:

  • G 500 /

    Abruzzi Potatoes

  • ML 300 /

    Fresh cream

  • ML 200 /

    Vegetable stock

  • 1 /


  • to taste /

    Salt and pepper

  • Tarragon vinaigrette:

  • 3 /

    Egg whites

  • ML 100 /

    Balsamic vinaigrette

  • ML 100 /

    White wine

  • ML 100 /

    Seed oil

  • ML 20 /


    arancia Find out more
  • 1 bunch /


  • 1 /


  • G 20 /

    Granulated sugar

  • to taste /

    Powdered Macha tea

  • to taste /


  • Black ink squid crisps:

  • G 100 /

    Carnaroli rice

  • ML 30 /

    Black squid ink

  • 1/2 /


  • ML 300 /


  • ML 150 /

    EVO oil for frying

  • To garnish:

  • G 200 /

    Buckwheat flour

  • to taste /


    arancia Find out more
  • 1 sprig /


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Prepare tarragon vinaigrette: Boil the wine, vinegar and sugar with tarragon and shallot (cut in halves) for 10 minutes. Filter the liquid and store the aromatic vinaigrette for later use. With an immersion mixer, whip the egg whites with a pinch of salt, 1 T of tarragon vinaigrette and seed oil drizzled a little at a time. Finally, add evo orange-flavored oil until you obtain a mayonnaise consistency. Finish with a sprinkle of Macha tea powder.
For the potato mousse: Sauté the minced shallot, add the cubed potatoes and fresh cream with vegetable stock and season with salt and pepper. When potatoes are soft, beat everything to make a smooth and homogenous cream. Pour into a whipping siphon and keep warm.
For the black squid ink rice crisps: Using a casserole, combine the rice with water and the ground shallot and place on stove over a medium/low flame and cook for 40 mins, stirring from time to time to make sure that it doesn’t stick to the bottom or burn. Using a blender, mix until it makes a fine cream. At this point, add the black squid ink and spread the cream out evenly, let dry in the open air for about 2 days in order to obtain a well-dried crust. Break the crust in pieces and then fry in hot oil, almost to the smoking point, until you obtain a crunchy veil of slightly puffed black squid ink crisps.
For garnish: Chop buckwheat bread into chunks and sauté in a pan with a little evo oil and a clove of unpeeled garlic for flavor. Divide the lobsters in halves, removing the tails and claws and discarding the heads. Steam the claws for 9 minutes at 95°C, and then cool in ice. Place the tails in vacuum cooking bags (two will suffice) and cover with 100% Italian evo oil and a bay leaf. Cook in a Roner unit (or steam oven) for 18 minutes at 65°C.
Composition: Arrange the potato mousse on each plate and sprinkle with some buckwheat bread crumbs. Add a few drops of tarragon vinaigrette and place a lobster tail in the middle of each plate, shell removed, along with the steamed claws, a drizzle of evo orange- flavored oil, a black squid ink rice crisp and a tuft of tarragon. Serve.


Other recipes created by Claudio Sadler can be found in Giovanni Zucchi's book Olive oil doesn't grow on trees - The art of blending.



“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.