Lobster Recipe x 4

Ingredients

• Ready Made Egg Yolk Pasta - 400g
• Cooked Lobster (Shells Roasted @180oc until Golden then Sous Vide with 100ml Rapeseed Oil for 1 Hour) - 1
• Butter - 75g
• Foie - 75g
• Egg Yolk - 85g
• Lemon Juice - 20g
• Salt - 3g
• Water - 60g
• Edible Flowers
• Wild Garlic oil (200nl Neutral Oil Blitzed with 2 Handfuls of Wild Garlic, Strain Through Muslin Cloth)
• Egg Yolk & 100g Grated Parmesan for Emulsion (Sauce) - 3

Instructions

1. 1

   1.Start by Placing the 75g Butter, 75g Foie, 85 Egg Yolk, 60g Water, 3g Salt and 20g Lemon Juice in Vacuumed Sealed Bag and Stand @ 30Min 70oc. Place entire Contents into Espumas and Charge with 3 x co2 Chargers, Hold @60oc until Needed.

2. 2

   2.Roll out Pasta until Silky to Touch and Cut into Angle Hair or Tagliatelle, Curl into 4-6 Nests. Set Aside.

3. 3

   3.Bring Pan of Salted water to a Rolling Boil.

4. 4

   4.Heat a Medium Skillet until Hot and Quickly BBQ lobster Meat. Keep Warm

5. 5

   5.Place Pasta into Boiling Water for 2 Minutes then into a Bowl with the Egg Yolk and Parmesan, Emulsify using a little Pasta Water, Season to Taste.

6. 6

   6.Now to Plate, Comb some Pasta to with Some Tongs, Generous Squeeze of Foie Béarnaise, Garnish with Lobster, Garlic oil, Lobster oil and Seasonal Flowers.