Bring the water to a boil with the salt – it should be salty like the ocean! Kill the lobster as shown. Detach the claws from the body. Cook the body for 3 minutes and the claws 5 minutes. Take out the meat. Chop the meat from the claws and the joints. Divide the tail so that everyone gets one piece each – place in the fridge until serving.
Fry the butter with the flour without any coloration. Add milk and cream and boil while whisking until the sauce thickens. Season with salt and pepper. Let the sauce cool and add the chopped lobster. Pour the sauce into a piping bag.
Place all ingredients except the sage and the butter in a food processor and run it until a smooth dough is formed. Cover the dough in cling film and leave in the fridge at least 1h to let it set. Roll out the dough in a pasta roller (steps 1-7) and cut out circles. Add the lobster filling and fold into tortellini as instructed by the chef. Before serving, cook for 2 min in salted water. Fry the sage in butter and toss the cooked tortellini in the butter.
Burn the shells with a blow torch. Crush the garlic and cut the cut the tomato into 2, keep the stalk. Bake the tomato, stalk, garlic and shallot for 20 min in the oven at 220°C. Combine all vegetables in a saucepan, fry them and deglaze with the wine. Add the chicken stock and reduce by ½. Strain the sauce and season with salt, pepper and vinegar.
Slice the kohlrabi thinly. Cut out circles and pickle until serving. Slice the apple and halve the tomatoes before serving.