Tomato water

Blend tomatoes with vines and leave to infuse for 24 hours.
Hang over muslin for another 24 hours.
Take the pulp and spread onto a dehydrator mat
Separate the tomato water into 2 x 500ml lots.

For the tomato vinegar

Take a 4 litre glass container, wash it and sterilise it in a steamer at 90 degrees for 5 minutes. With gloves on, remove after 5 minutes and leave to cool down.
Mix together the tomato water, raw vinegar and ethanol and pour into the sterilised glass container.
Place the fish tank pump into the tomato vinegar mix, cover with muslin cloth and tie gently so not squeeze the fish tank pipe too tight.
Leave for 2 weeks. After 2 weeks, remove the cloth, strain and store until needed

Fennel pickle gel

Bring the water, vinegar and sugar to the boil. Pour over the fennel tops and leave to infuse for 24 hours.
Strain the fennel top infusion.
Measure out 1 litre of fennel top pickle, whisk in the agar agar and place on the stove to bring to the boil. Gently simmer while whisking constantly for 1 minute.
Strain and leave to set.
Once set blend in a vita prep until smooth, pass the gel and bottle up until required

Tomato vine oil

Take half the vines and blanch in salted boiling water for 30 seconds.
Blend in a vita prep with the oil and the remaining vines until a green oil is achieved. Leave to infuse overnight.
Strain through muslin and keep to one side until needed.

Lobsters

Put a knife through the lobster head to kill it.
Remove the tail and claws.
Scoop the brains out gently and place in a tub in the fridge.
Split the head and place to once side.
Place a spoon down the middle of the lobster tail, remove the green sack and place on to a steam tray. With the lobster claw.
Steam the tail at 100 degrees, for 2 minutes and the claws for 5-8 minutes depending on size. Refresh in iced water.
Once cold, crack the claws and take out the claw meat and store in the fridge until required. Keep all shells for the lobster butter.
Take the tails and remove the spoon, cut either side of the underbelly and gently remove the underbelly shell. Once removed the tail meat should come away gently.
Skewer the tails and keep to one side until needed.

Lobster butter

Place lobster shells into a tray, dress with a little oil and roast at 180 degrees for 10 minutes.
Heat butter up to 85 degrees and place shells into the butter and leave to infuse for 2 hours.
Strain and keep to one side.

Tomato and lobster brain sauce

Take the tomato water and infuse with the dried tomato pulp and fennel tops for 10 minutes.
Strain and blend in the lobster butter. Add more salted butter until right consistency is achieved, balance out with tomato vinegar and season with salt.
Keep the sauce to one side with the lobster brains which will be added just before serving.

To serve

Collect and pick down fennel tops and tagette.
Whisk together 100ml vine oil with 25ml tomato vinegar, dress the lobster claw, add the chopped chervil and season with salt.
Spoon claw meat onto the plate and cover with tomato petals.
Dot over the fennel pickle, cover with the chive flowers, tagette flowers and fennel tops.
Grill the lobster over the konro until almost cooked through. Leave to rest, top and tail, carve in 2 piece and brush with lobster butter. Season with sea salt.
Bring the sauce almost to the boil, blend in the brains, create a foam and serve immediately over the lobster.