1. Slice the base off each mushroom and cut each mushroom into a square shape, reserving the trimmings. Now cut the trimmed mushrooms into strips before cutting each strip into thin batons to resemble grains of rice. Set aside
2. Fry the mushroom trimmings with a clove of garlic, thyme and rosemary until caramelised, deglaze with 150ml white wine and reduce by half before covering with water. Simmer for 45 minutes, remove from the heat, add a handful of tarragon stalks and cover. Stand for 15 minutes then strain through a fine sieve and set aside
3. To make the risotto: heat a wide saucepan and add the 80g butter. Once melted but not browned, add the sliced mushrooms, season lightly and fry gently, stirring all the time, for 5 minutes. Add the white wine and reduce by half then add enough stock to cover and simmer until tender the remove from the heat.
4. To finish, warm the mushrooms, then stir in butter and crème fraiche. Remove from the heat, stir in parmesan and chopped herbs and taste for seasoning
1. Combine all the ingredients in a tall jug and blend until smooth with a hand held blender.
2. Heat a 12 cm non stick frying pan and using a ladle, add just enough liquid to cover the base thinly. Fry for two minutes or until crisp and set then lift out of the pan with a palette knife onto absorbent paper to drain then transfer to a fresh tray. Store in an airtight container once cold, until needed.
1. Blacken the peppers over an open flame, transfer to bowl and cover with cling film tightly, stand for 30 minutes then peel the skin and remove seeds from centre
2. Place the flesh of the peppers and all the remaining ingredients in the jug of a large powerful blender and process to a puree until desired texture is achieved, we tend to leave it as a coarse textured compote, just short of full puree smoothness.
3. Taste for seasoning and set aside
1. Place the lobster in boiling water containing the sugar and salt. Cook for 3 ½ minutes, remove and plunge into iced water until cold. Remove the shell and cut to allow two medallions per portion.
2. Melt the butter and squeeze the lemon juice into it. Gently warm the lobster in the butter prior to serving.
1. Cut the squid into 4-6cm pieces.
2. Gently combine 100g of tempura flour and the water reserving 10g of flour for dusting.
3. At the last moment: Dust the calamari in the reserved flour, shaking off the excess, coat in batter and deep fry briefly until crisp
To finish and serve:
Place a portion of risotto in the centre of a serving plate and smooth it until flat with the back of a spoon. Add two quenelles of the red pepper puree and arrange the lobster and tempura calamari on the risotto. Finish with herb shoots and shards of squid ink tuile and serve at once