Shellfish bisque:

To make the bisque, heat a large deep-sided pan and add in the rapeseed oil together with the vegetables and garlic. Sauté the vegetables without colouring, then add in the white wine.
Add in the lobster bones and white fish stock and bring to the boil for 10 minutes, reduce the heat to a simmer and continue to cook for a further 10 minutes.
Add in your star anise, fennel seeds, tomatoes, vanilla pod and continue to simmer for a further 20 minutes. Remove the pan from the heat and remove the star anise.
Blend the liquid with the remaining ingredients still on the stock to extract maximum flavour. Once blended pass the bisque into a fresh deep pan and place back on to a medium hight heat.
Reduce by two thirds to intensify the flavour, add in your cream and season. The bisque is ready to serve.

Dill emulsion:

For the dill emulsion, put your eggs, Dijon and vinegar in the base of a blender, start to mix to bring together.
Once the 3 ingredients have come together start gradually adding your dill oil while constantly blending, adjust the speed gradually each time the emulsion starts to thicken until you have a stiff emulsion that holds its shape.
Place into a plastic bottle ready for service.

Confit tomatoes:

For the confit tomatoes bring a large pan of salted water to the boil, score the tomatoes on the base with a cross to help peal once balanced. Submerge the tomatoes in the boiling water until the skins just start to come loose.
Place the tomatoes into ice water to stop the cooking process. Once cold remove the skins and slightly dry the tomatoes, place the cooked tomatoes into the rapeseed oil with the lemon zest, Maldon salt and ponzu gel.
Confit in the oven at 60c for 35 minutes and allow to sit in the oil until cool.

Green tiger tomato tartare:

Bring to the boil a large pan of water, as with the cherry tomatoes score the base of the tomatoes to help with removing the skin once blanched.
Submerge the tomatoes in the boiling water for roughly 30 seconds, just until the skin starts to loosen. Place into ice water until cold.
Once chilled remove from the water and cut into quarters, remove the seeds and cut into thin strips and then into fine dice.
Dress the green tomato with the tomato ponzu dressing and the chilli Maldon salt when ready for service.

Ponzu gel:

To make the ponzu gel, place into a pan the ponzu, rice wine vinegar and sugar syrup, bring to the boil and add in your agar, cook out for 2 minutes whisking the whole time, pour into a tray and set in the fridge.
Once the gel is set put into a blender and blend until completely smooth, pass through a fine sieve and vacuum the air out of the gel and put into a plastic bottle.

Lobster oil:

Place into a pan the oil, lobster bones and tomato paste and bring to the boil, whisk and add in the lobster coral (this will bring out a natural pink colour) cover with cling film and leave to sit for one hour before passing into a vacuum seal bag.

Brancaster lobster:

Break down your lobster into 2 claws, a tail and head. Snap the base of the tail and pull out cleanly to remove the food pipe.
Using a spoon or metal skewer place under the lobster tail shell from top to bottom, this will stop the tail from curling when cooked.
Set the steamer to 100c and steam for 3 minutes. Submerge in ice water to chill and stop the tail from over cooking. Remove the tail once cooled and remove the shell by cutting the underside with a pair of scissors.
To heat brush with salted clarified butter and lightly grill.