First heat the consommé and infuse the thinly slice ginger
Then add the herbs and cling film for 10minetes to infuse
Pass off the consommé and season with both salt and sugar
Add the gelatine and leave to set in the fridge ( you will use this later to cover the lobster claw
For the lemon pith puree
Take 25 lemons, first peel of all of the zest and reserve for the puree later.
Then using a knife remove all of the pith from the fruit (it is important that there is no zest or flesh of the fruit left on the pith.
Then cover in cold water and bring to the boil, then refresh and repeat this processes 3 times
Then leave the blanched pith in stock syrup over night.
In the morning put the pith along with the syrup on the stove a cook out very slowly, ensuring the syrup doesn’t reduce too much. You may need to add a little water from time to time.
One the pith is totally soft; remove from the syrup and puree. Adding a little of the syrup to ensure it puree is smooth. (again as you are making the puree taste you may need a little water)
Once the puree is passed taste and season with lemon juice and sugar if needed.
For the zest puree
Use the zest from the lemons used to make the pith puree
Cover in cold water and bring to the boil, once boiling refresh and repeat this process 7 times (just enough water to cover)
Once the zest is soft and ready to puree, put into the thermo mix and puree, you will need to add a small amount of the final blanching water to help the puree.
At this stage it will still look grainy.
Now we emulsify with olive oil until you end up with a perfectly smooth puree
Pass
Season with lemon juice, white wine vinegar and sugar.
For the confit lemon zest
peel a lemon
make sure there is no pith on the zest of the lemon
julienne the zest very fine then cover in water and bring to the boil
repeat this process 3 times
once blanched the cook the zest out in a light stock syrup with the juice of one lemon
reserve for service
For the citrus dressing
juice 1 large pink grapefruit and 2 lemons
pass the juice through and muslin cloth
then emulsify 100ml of the mixed juice with 300ml of olive oil
then season with salt and sugar
have chopped coriander and basil to finish in the service
For the lobster marinade
chop 2 banana shallots
olive oil
juice of 3 lemons
soya sauce
salt and sugar
then once the lobsters are cooked vac pac with the dressing
To finish the dish:
•take the claw of the lobster and place on a cooling rack, the chemise with the ginger jelly
•place the lobster into a water bath at 53oc of 5min
•take the lemon, grapefruit, fennel radish and dress with the citrus dressing along with both the diced basil and coriander
•put the purees on to the plate then the lobster to the right had side
•then place the jellied claw at 7 o’clock
•then place all the garnish neatly over the tail the finish with the caviar on the claw and the micro herbs also along the tail