LOBSTER ROUND IN BUTTER SAUCE AND LUMPO ROE SPHERIKA

INGREDIENTS:
For the Roll:

• 1 leek
• 1 envelope of lobster cream
• 1 jar of Spherika Lumpo Roe
• Sakura Mix (mixture of different Japanese flavors, the garlic flavor stands out)

For the butter sauce:

• 70ml Txacoli
• 350g butter
• 3 tablespoons of cream
• Salt

PREPARATION:
For the Roll:

1. Cut the leek into a length of 8 cms. Try to remove the layers without breaking it, that is, we must manage to remove 16 leek tubes.
2. Blanch in salted water for 30 seconds, cool and fill with the warm lobster cream.

For the butter sauce:

1. Reduce the txacolí in a pan to half its volume.
2. Add the cream and, over low heat, gradually add the butter until emulsified, add salt and set aside.

Plated:

1. Arrange 2 cannelloni per person, drizzle with butter cream and finish with a quenelle of lumpfish roe and sakura mix.

SERVINGS: 4