Ingredients

Ingredients For the lobster oil

• 500g/1lb 2oz lobster shells (ask your fishmonger)

• 1 lemon, zest only

• 10 coriander seeds

• pinch saffron strands

• rapeseed oil

For the lobster mayonnaise

• 2 free-range egg yolks

• few drops lemon juice

• 1 tsp hot water

• 1 tsp English mustard

• 200ml/7fl oz lobster oil (see recipe above)

• salt and freshly ground black pepper

For the lobster

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• ½ leek, finely chopped

• ½ medium onion, finely chopped

• 3 litres/5¼ pints water

• 250ml/9fl oz white wine

• 125ml/4fl oz white wine vinegar

• 10 coriander seeds

• 5 black peppercorns

• sprig fresh tarragon

• 2 garlic cloves

• 1 bay leaf

• salt, to taste

• 2 x 700g/1lb 9oz freshly killed lobsters

For the tomato confit

• 3 tomatoes

• rapeseed oil

• 1 garlic clove, sliced

• sea salt

For the lobster balls

• 1 sprig fresh tarragon, chopped

• 2 sprigs fresh chervil, chopped

• 1 tbsp plain flour

• 1 tbsp fine breadcrumbs

• 1 free-range egg

• vegetable oil, for frying

For the lemon oil

• 1 tbsp lemon juice

• 3 tbsp light rapeseed oil

• salt and sugar, to taste

To serve

• 12 medium asparagus spears

• 25ml/1fl oz lemon oil

• 1 tbsp crème fraîche

• 1 tsp finely chopped chives

• 20g/1oz frisée lettuce

• small handful micro herbs

• salt and freshly ground black pepper

Description

Celebrate Lobster With This Extravagant Dish, Perfect For Al Fresco Eating.

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