Mash the potatoes in a potato masher. Place them in a bowl and add 1 egg white, salt and chopped chives. Mount the mixture with the help of an electric whip for 5 minutes. Put the batter in a pastry bag and fill the calamarata, which should be blanched for 6 minutes beforehand and allowed to cool. Skew the lobster with a skewer and allow to blanch for 8 minutes. When ready, start shelling the lobster; cut the tail long side in two and afterwards in pieces. Refrigerate. Pour the extra virgin olive oil in a pan and add an unpeeled garlic clove together with celery, 1 carrot and the onion which have been previously chopped. Once all the ingredients have turned golden, remove the garlic and add datterini tomatoes, a few basil leaves, parsley and the minced lobster. Allow all to cook for 3 to 4 minutes and then pour the glass of white wine in the pan and let it boil down. Finally, add the flour and cover the lobster with water to a depth of two fingers. Allow to cook until the broth will be reduced to one third of the original volume. Strain through a sieve after removing the pan from the heat and set aside.
Prepare the pesto by blending the basil, ice cubes and previously toasted sliced almonds. Add 60gr of extra virgin olive oil little by little as you blend the ingredients together. Clean and wash the zucchini flowers and get rid of the pistils. Cut the flowers long side in two and add them in the batter obtained by mixing together maizena and water. Fry the zucchini flowers in seed oil and let them dry on an absorbent paper.
Get a dish and brush the bottom of it with basil pesto. At this stage, place the calamarata – which has been heated for 6 minutes in the oven at 180°C beforehand – on top of the pesto. Stir-fry the lobster morsels in a non-stick pan and add it to the calamarata. Dress the calamarata with the filtered lobster sauce and finally decorate it with zucchini flowers chips and a drizzle of extra virgin olive oil.
