Ingredients

1kg lobster
1 litre cream
1 litre milk
2 bunch’s dill
8 sheets dried nori seaweed
6 rosscoff onions
2 bunches lovage
vanilla essence
lavender flowers
6 limes
60g paprika
Chinese 5 spice powder
For the Lobster
1 litre water
120ml white wine vinegar
120g salt
6 carrots
6 onions
40g fennel seeds
12 bay leaves
4 star anise

Method

For the Lobster
Add water vinegar and salt to a pan and boil. Meanwhile brown all veg and spices until crisp, pour salted water over veg and bring to a boil. Add lobster and cook for 7 minutes. Take out lobster and place to ice cold water.
For the tail meat
Remove tail and set a side (add dressing and lemon)
For the Claw and knuckle meat
Remove claw and knuckle meat and flavour with dill, smoked paprika, tabasco, lime and vanilla.
For the sauce
Roast all bones and add to reduction of cream, nori seaweed and shallots
For the crispy Seaweed
Pat wet the nori seaweed and deep fry. Sprinkle with table salt and Chinese 5 spice
For the lovage vinegar
Warm lovage and add to warmed cider vinegar, leave to infuse. Add droplets to the dish
For the dill oil cream
Add dill to boiling water for 4 minutes. Refresh. Add to blender with equal parts olive oil and blitz for 6 mins. Add equal parts cream, milk and dill oil to a cup and leave. Stir before serving
For the Rosscoff onions
Grill and add cider vinegar, dill oil, drops of lovage vinegar and salt

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