Lobster preparation

• Start with a large pan of water. Using a temperature probe bring the water up to 85°c and keep it at that temperature.
• Peel and slice one onion, half a head of celery, 1 head of fennel, 1 bay leaf, small bunch of fennel a handful of parsley and 10 black peppercorns.
• To prepare the lobster. Take a knife and cut through the centre of the head. Then using a towel wrap around the tail and twist to remove the tail from the head. Remove any green correl.
• Put a skewer through the lobster tail to keep it straight whilst cooking.
• Put the claws in the water when it reaches 85°c. Cook for 3 minutes. Then add in the tail and cook for a further 5 minutes.
• Once cooked, take the lobster out of the water and let it rest for 5 minutes. After it has rested cool in the fridge.

Apple Reduction

• Juice 12 Granny Smith apples and reduce with 5% sugar until a syrup consistency.

Salt Baked Kohlrabi

• Combine the flour and salt in a mixing bowl then add a splash of water to create a firm dough.
• Roll out the dough and wrap around the kohlrabi so it is completely encapsulated. Bake at 180c for 45 minutes. Leave to cool for 25 minutes then discard the salt pastry.
• Thinly slice into discs and set aside.

Apple and Kohlrabi Puree

• Place the kohlrabi and apple in a pan with the water and butter. Cook with a lid on fast until soft. Add the cream and cook until no liquid is left and blend to a smooth puree. Season.

Grains

• Cook the pearl barley and bulgur wheat separately in white chicken stock until tender.
• Take equal amounts of bulgur and barley in a pan and cook down with brown chicken jus until the grains have soaked up the jus and they are rich and brown.
• Add a spoon of kohlrabi puree, apple reduction, black truffle and chives to create a risotto style consistency and season.

Green Tomato Sauce

Tomato Water

• Blend all the ingredients to a course paste then strain through a cloth. You will be left with a clear liquid. Reserve.

Sauce Method

• Blend all of the ingredients apart from the xanthan gum until smooth then pass through a fine sieve.
• Next with a hand blender mix in the xanthan gum and discard any foam.

Assembly

• Grill the lobster tail on the barbecue along with the asparagus, season with salt and brush with rapeseed oil.
• Add some chopped lobster claw to the grains then spoon onto the plate and top with a slice of salt baked kohlrabi.
• Arrange the lobster tail and asparagus around the grains followed by the kohlrabi puree, apple reduction, sorrels and tomato sauce.