Ingreadient :

Lobster glaze

• 50g Reduced Bisque
• 50g Black Swan Honey
• Jerusalem artichoke

Smoked Butter Sauce

• 25ml Reduced Lobster Bisque
• 20g Jerusalem Artichoke puree
• 25g double cream
• 50g whole milk
• 50g smoked butter
• 5g Fennel Pollen Vinegar

Garnish

• Slices of Rhuboshi
• Jerusalem Artichoke puree
• Jerusalem Artichoke crisps
• Fennel pollen
• Fennel Fronds
• Baby Nasturtium leaves
• Smoked butter sauce

Direction :

1. Shock freeze lobster tails and then defrost. This releases the membrane around the shell so the tail can be peeled whilst still raw. Skewer the lobsters to keep them straight whilst cooking.
2. Cook and glaze Lobster tail on the Konro.
3. Thinly slice on the mandolin and deep fry at 160oc until crispy.
4. Jerusalem artichokes
5. Pair these down to small pieces and then colour on the Konro before finishing in a pan of butter on the Konro.
6. Warm all ingredients except the butter. Once hot, slowly monte in the smoked butter.
7. Prep and salt the rhubarb with 8% of its total weight in Salt.
8. Vac pac or Kilner Jar and leave at 15c for 4 weeks.
9. Wash off and pickle in equal parts white wine, white wine wine vinegar and sugar.
10. Allow to mature for at least 3 months before using.