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
Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover with cling film and flatten the fish. Keep cold until serving.
Remove the stones from the plums and crush them with salt using your hands. Vacuum pack the plums with vinegar. Bake for 20 mins in a steam oven at 85°C or simmer gently in a pot. Strain the sauce and season with salt. Before serving: Place the fish and shrimp on the plates and brush with dill oil. Blast with a blowtorch and add the plum sauce.
Scorch the shrimp with a blowtorch. Let the shrimp simmer in the water for 5 minutes. Remove the shrimp and cook the tapioca 12 minutes in the water while stirring. Spread the tapioca mass onto a silicone sheet and place in the oven to dry for 45 minutes at 100°C. Break the cake into smaller pieces and deep fry at 220°C. Drain on paper and season with salt.
Split the leek lengthwise. Crush the garlic. Place all ingredients in a vacuum bag. Seal the bag and cook 45 mins at 85°C or simmer gently in a pot. Keep the oil for the mayonnaise, blast the leek with a blowtorch and slice it before serving.
Cool the oil from the leek in an ice bath. Mix the egg yolk with the miso and lemon juice. Add the oil slowly while mixing. Season with salt and lemon juice.
Slice the kohlrabi thinly using a mandolin. Cover the slices with warm pickling liquid and leave until the slices soften slightly. Strain the kohlrabi and cut the slices into circles. Fill the slices with mayonnaise and fold into flowers.
Garnish the plates with trout roe, chopped almonds and fresh herbs.
Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas to infuse. Peel the potatoes and boil them in salted water. Press them through a sieve and combine with the other ingredients and knead to form a smooth dough. Let the dough rest for 30 mins, then roll it out to 2mm on a floured surface and cut out circles. Panfry quickly in a dry, smoking hot frying pan. Brush the bread with the butter from the lobster and heat them briefly in the oven before serving.
Boil the lobster for 3 minutes in salted water. Remove the claws and boil them for 2 more minutes. Cool the lobster in an ice bath. Shell the lobster; but keep the discarded shell for the mayonnaise. Cut the meat into small pieces. Melt the butter in a saucepan and add the lobster pieces. Heat the butter gently before serving.
Break the lobster shell into smaller pieces and roast for 20 minutes in an oven at 160°C. Crush the shells and heat them in a saucepan with the oil, then strain the oil.
Combine the egg yolk with vinegar and mustard. Add the lobster oil slowly while mixing with a hand blender. Season the mayonnaise with salt, lemon and tabasco. Pour the mayonnaise into a piping bag and keep it in the fridge until serving.
Peel the grapefruit using a knife and cut out the fillets. Slice the celery thinly and chop the spring onion finely.
Peel the carrot, onion and garlic and chop into smaller pieces. Fry the vegetables in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon to your pot. Season with salt and pepper. Split the parsley root and fennel lenghtwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.
Peel the potatoes and boil them gently in salted water until they are soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke with a smoking gun (optional).
Roast the languostine shells in the oven for approximately 5 min at 150°C. Place in a saucepan with the barigoule liquid and diced tomatoes. Bring to the boil and steep for 5 min, strain shells and keep the liquid. Add salt and pepper to taste.
Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.
Shell the langoustines according to instruction and place in the fridge to keep them cool. Slice the leek (as many slices as you have guests), steam for 5 mins. Warm the leek with the parsley root and fennel in the oven with some barigoule liquid. Bread the backs of the langoustines with Panko and fry gently in browned butter back down (on the back only). Mix the raw shrimp with the leek ashes. Garnish with sorrel and ripple pine syrup over the top.
We served this delicious, delicate dish as a cold starter – but you could easily serve this as a wonderful summer meal – and if you love your seafood, double the amount of lobster to make a larger serving. You could also add a nice chunk of bread to soak up the lovely juice.
Bring sugar and water to a boil in a saucepan. Add the juice from the lemon, stir. Strain the liquid and cool. Add the lovage before running the liquid in an ice cream machine.
Fill a large saucepan with well salted water, bring to a boil. Place the lobster in the water and cook for 1 minute per 100 g. Remove lobster, loosen the claws and let them boil for another 2 minutes. Cook the lobster + claws in iced water. Remove the lobster meat from the shells and cut into smaller chunks. Mix gently with olive oil, salt and pepper just prior to plating.
Shell the langoustines, put the heads and claws to the side. Using a food processor; blitz the tails with the salt for about 15 seconds. Add the cream and run the food processor until you get a smooth crème (approximately 45 seconds). Fill in a piping bag and put aside until plating.
Dip the dill in salted boiling water for 2 seconds. Mix with oil in blender until the liquid is smooth and green.
Put oil in a container with a tight fitting lid. Smoke 3 times using a domestic smoke gun. If you don’t have a smoke gun, just omit this step.
Make small balls from the cucumber using a melon baller, place in a bowl until it’s time to plate up. Dice the rest of the cucumber along with the remaining vegetables and run in a blender to a smooth juice. Season with salt, pepper and lemon. Strain and refrigerate.
Shave one of the celery stalks thinly with a potato peeler and place the shavings in cold water. Slice the other celery stalk very, very thinly. Cut the cress and place in ice cold water. Shave the apple thinly on a mandolin, cut out circles with a scone/pastry cutter and place in cold water. If you don’t have a pastry cutter, simply cut by hand with a knife. When it’s time to serve; mix the cucumber balls and sliced celery with the dill oil. Season with salt pepper and lemon.
Arrange all components beautifully on a plate (see picture, we recommend a semi-deep dish), adding the Lovage Sorbet at the very end to keep it from melting before service. We recommend you serve the dish with a fork and a spoon so guests are able to enjoy the lovely juice. You could even serve the juice in a small pitcher on the side, allowing guests to pour it over the dish at the table.
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.
Peel the asparagus and put in a vacuum bag. Combine water, salt, sugar and lemon juice and the sour beer in a pan and heat; dissolving the salt and sugar. Cool the liquid in an ice-bath and pour into the vacuum bag and seal. Steam the asparagus at 80°C for about 15 minutes (depending on size) then divide the asparagus according to instruction. Save the liquid for the scallops!
This recipe uses vaccuum machine to seal the asparagus into the infusion, however, if you do not own a vaccuum device you can place the asparagus and liquid in a heatproof plastic bag, seal well and steam.
Wash and split the leeks lengthwise. Bake at 130°C for about 30 minutes. Grill the leeks, charring them well. Melt the butter with Espelette pepper and thyme in a saucepan. Pour the butter over the leek and zest the lemon over the top.
Mix eggs, lemon juice, Dijon and yuzu with a hand mixer. Gently pour in the oil whilst mixing until you achieve a thick textured mayonnaise. Season with salt.
Put the trout roe into a piping bag. Slice the scallops thinly and season with salt. Pick the dill and chervil into cold water. Smoke the leek oil.
When serving: Place the asparagus on plates, pipe out dots of the mayonnaise and trout roe around the plate. Place the scallop slices on top and decorate with dill, chervil and drizzle the leek oil around the dish.
Mix soy and water. Remove the small bones in the fish fillet, making a cut down it (the fillet will look like a pair of trousers). Cut into nice portion sized pieces and place in the soy/water mixture. Just prior to serving; bake the fish for 5-10 minutes at 100°C until the fish is just done (the meat will flake nicely). Peel the amaebi and refrigerate until serving. If you’re using langoustine; peel the tails and blanch them in well-salted, simmering water for about 30 seconds. Cut into bite sized chunks and refrigerate.
Mash the mushrooms with your hands into a saucepan. Add water to cover and add shiitake, thyme and garlic. Bring to a boil and cook to reduce until 1/2 litre remains. Strain into a saucepan and season with soy sauce, miso, spirit vinegar and a little salt if necessary. Keep warm until it’s time to serve the dish.
Cut the white onions in half (leaving the skin on). Panfry in butter with the cut surface facing down on a medium heat until soft and golden. Take the onion layers apart and mix with malt vinegar, sugar and beer in a saucepan. Bring to the boil and turn off the heat, allowing the onions to cool in the liquid. Split the onions lenghtwise, peel and return to the pickling liquid. Leave on the side until it’s time to serve.
Shave the rye bread thinly on a mandolin. Place on a silicone mat/baking paper on an oven tray. Mix the seedsin a spice mixer. Sprinkle salt and the spices over the bread, ripple some oil over. Dry in the oven at 140°C (approx. 15-30 min) until golden and crispy.
Fill a saucepan with well salted water and bring to the boil. Dip the chives in for about 2 seconds and transfer to a blender. Blend with the cooking oil until you have a smooth liquid. Smoke in a plastic container with a tight fitting lid. *If you don’t have a domestic smoker/smoke gun you can omit this stage.
Quarter the Broccoli lenghtwise and grill it hard on the barbecue or in a griddle pan. Portion so that every guest has two pieces of broccoli each. Place in a bowl or on a plate and mix well with salt, pepper, olive oil and lemon juice. Pour the chive oil into a container with a tight fitting lid and smoke with a smoke machine. Pour the trout roe into a piping bag. Pick the nasturtium and watercress and place in iced water.
Arrange all ingredients (except the consommé) beautifully on the plate, ideally using semi-deep dishes. Serve the consommé on the side, allowing guests to pour the liquid on themselves.