Lobster, Jerusalem Artichoke, Fennel Pollen and Rhuboshi

The fabulous Tommy Banks is back with this recipe for Lobster, Jerusalem Artichoke, Fennel Pollen and Rhuboshi. The artichokes are from his own farm, he uses Yorkshire rhubarb that is fermented and pickled in a Japanese style and Whitby lobster. This is one impressive dish!

Ingredients

  • Lobster Tail
Lobster glaze
  • 50g Reduced Bisque
  • 50g Black Swan Honey
  • Jerusalem artichoke
Smoked Butter Sauce
  • 25ml Reduced Lobster Bisque
  • 20g Jerusalem Artichoke puree
  • 25g double cream
  • 50g whole milk
  • 50g smoked butter
  • 5g Fennel Pollen Vinegar
Garnish
  • Slices of Rhuboshi
  • Jerusalem Artichoke puree
  • Jerusalem Artichoke crisps
  • Fennel pollen
  • Fennel Fronds
  • Baby Nasturtium leaves
  • Smoked butter sauce

Method

Lobster Tail

Shock freeze lobster tails and then defrost. This releases the membrane around the shell so the tail can be peeled whilst still raw. Skewer the lobsters to keep them straight whilst cooking.

Make glaze.

Cook and glaze Lobster tail on the Konro.

Jerusalem artichoke crisps

Thinly slice on the mandolin and deep fry at 160oc until crispy.

Jerusalem artichokes

Pair these down to small pieces and then colour on the Konro before finishing in a pan of butter on the Konro.

Smoked butter sauce

Warm all ingredients except the butter. Once hot, slowly monte in the smoked butter.

Rhuboshi Recipe:

Prep and salt the rhubarb with 8% of its total weight in Salt.

Vac pac or Kilner Jar and leave at 15c for 4 weeks.

Wash off and pickle in equal parts white wine, white wine wine vinegar and sugar.

Allow to mature for at least 3 months before using.

Ingredients

  • Lobster Tail
Lobster glaze
  • 50g Reduced Bisque
  • 50g Black Swan Honey
  • Jerusalem artichoke
Smoked Butter Sauce
  • 25ml Reduced Lobster Bisque
  • 20g Jerusalem Artichoke puree
  • 25g double cream
  • 50g whole milk
  • 50g smoked butter
  • 5g Fennel Pollen Vinegar
Garnish
  • Slices of Rhuboshi
  • Jerusalem Artichoke puree
  • Jerusalem Artichoke crisps
  • Fennel pollen
  • Fennel Fronds
  • Baby Nasturtium leaves
  • Smoked butter sauce

Method

Lobster Tail

Shock freeze lobster tails and then defrost. This releases the membrane around the shell so the tail can be peeled whilst still raw. Skewer the lobsters to keep them straight whilst cooking.

Make glaze.

Cook and glaze Lobster tail on the Konro.

Jerusalem artichoke crisps

Thinly slice on the mandolin and deep fry at 160oc until crispy.

Jerusalem artichokes

Pair these down to small pieces and then colour on the Konro before finishing in a pan of butter on the Konro.

Smoked butter sauce

Warm all ingredients except the butter. Once hot, slowly monte in the smoked butter.

Rhuboshi Recipe:

Prep and salt the rhubarb with 8% of its total weight in Salt.

Vac pac or Kilner Jar and leave at 15c for 4 weeks.

Wash off and pickle in equal parts white wine, white wine wine vinegar and sugar.

Allow to mature for at least 3 months before using.