Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly.
Remove the meat and chop into smaller pieces. Save the lobster shell for later.
Boil the potatoes. Melt the butter with grated garlic in a saucepan. Add the flour and whisk together. Pour in the milk and cream a little at a time and whisk to a smooth batter. Pass the potatoes through a sieve, then fold the potatoes into the batter. Stir in the egg yolks and add the grated cheese and herbs. Season with salt and pepper and then cool the batter.
Roll into little balls. Roll them in flour, then in egg, and finally in Panko. Place in the fridge until just prior to serving.
Cut the broccoli into small florets according to instructions, save the broccoli stems. Blanch the broccoli florets for about 1 minute or until soft. Peel the stems and chop into small pieces. Boil the stems with parsley for about 5 minutes. Strain the water and mix broccoli stems and parsley with lemon juice, soy, jalapeño and salt using a hand mixer. Blend to a smooth crème, dilute with cold water to bring the crème together
Salt and pepper Roast the lobster shell at 180° C for about 15 mins. Transfer the shell to a saucepan, cover with cold water. Bring to the boil and simmer for about 10 minutes. Strain the lobster shells and reduce the stock until about 100 ml of liquid remains. Mix the lobster reduction with rapeseed oil and vinegar and season.
Mix all ingredients except the oil with a hand mixer. Then add the oils in a thin stream whilst mixing until the emulsion thickens. Season with salt and vinegar if necessary. Place in a piping bag.
Shave the Kohlrabi thinly on a mandolin. Cut out rounds as shown. Place the slices in a vacuum bag with the pickling liquid. Seal and rest. Strain off the liquid and place the kohlrabi on a dry towel. Pipe garlic emulsion onto the rounds and fold into flowers according to instruction.