Serves 10 as part of a taster menu, 4-6 if served as a free standing dish
*Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp water until you have a vivid green liquid. Strain, removing all remaining chive bits.
Place the ingredients in the mixer and blend to an even dough. Place the dough in a vacuum bag and seal. Allow to rest in the fridge for 30 mins.
Roast the baking potatoe with the skin on at 180°C for 60 min.
Kill the lobster with a knife. Cook the claws and tail in salted water for 3 minutes. Remove the flesh and chop into smaller pieces, saving the shell for later. Scoop out the flesh from the potato, keeping the skin for later. Melt the butter and whisk the flour in a little at a time. Whisk in the milk/cream, making a bechamel. Cook until thickened (whilst whisking). Press the potato flesh into the sauce and fold through. Add the lobster pieces and season with salt and pepper. Place the filling in a piping bag and allow to cool.
Garlic, butter and sage
Roll out the pasta dough to desired thickness using a pasta machine. Cut out dough circles using a metal cutter. Pipe out the filling onto the dough circles and fold into tortellini. Place the tortellini on a tray dusted with flour and leave to dry for circa 40 minutes.
Charred, pickled onion
Peel the onions, cut in half and place on a baking tray. Char the onions with a gas burner on both sides. Place the onions in a vacuum bag and add the pickling liquid. Bake the onions sous vide at 63°C for 10 min. Allow to rest in the vacuum bag.
Roast the lobster shell in the oven at 180°C for 15 min. Place the shell in a saucepan with oil and fry thoroughly. Add potato skins and sage and fry for another minute. Add the butter and let it brown with the other ingredients. Strain the butter and allow to cool. Mix the eggs with water, vinegar and salt. Add the butter in a thin stream under constant mixing to achieve a thick consistency. Season and pour into a siphon, load with double cartridges. Cook sous vide at 63°C