Serves 4
Ingredients
2pcs Raw bue lobster tail
Pork feet mix
320 g cooked piglet trotter, thinly chopped
500g Granny Smith apples
1 pcs fresh jalapeno chili
1 pcs lemon
50g extra virgin olive oil
2 Gelatine sheet, soaked in ice water
Cauliflower puree
200g cauliflower, chopped
15g butter
2g Salt
500g milk
Cauliflowercouscous
50g yellow cauliflower
50g purple cauliflower
50g green cauliflower
50g white cauliflower
Smoked salt
Lemon dressing
68g olive oil
30g lemon juice, passed
2g Salt
1.5g caster sugar
Garnish
4pcs mini radish
4pcs marigold flowers
28g Kristal ‘Schrenki’ caviar
Flaming sorrel
Golden pea tendril
Method
Lobster
Slice raw the lobster tail into very fine slices, and arrange them in a ring of 100mm into a nice rosace. Keep thisin the fridge.
Pork feet mix
Lightly warm the pork feet and add a little of the jus just to combine it together.Mix in the lemon confit, tomato and parsley. Season with salt. Press flat in between silicon paper, put on a tray and leave in the fridge to set. Cut out with cutter number 12.
Cauliflower puree
Sweat the cauliflower off in butter until half cooked and season with salt. Cover with milk, put a cartouche on top and cook until really soft. Strain, blend until smooth, adding some of the liquid back if needs be. Pass and check the seasoning.
Cauliflower couscous
Pass into a cheese grater all the cauliflower and season with the smoked salt.
Lemon dressing
Mix all the ingredients together.
Garnish
Slice the mini radish with a mandolin, divide the caviar per 7g.
To serve
Place the pork trotter slice in the middle of a hot plate. Add the lobster on top with the lemon dressing. In a small bowl put the couscous and season also with the lemon dressing and put some on top of the lobster. Put 7 g of caviar for each serve. Place cauliflower puree all around and finish with the marigold flower, the flaming sorrel, and the golden pea tendril.