Coconut Cooking Liqueur for Turnips

Pick the herbs and blend together in a Vitamix until completely smooth and vibrant green, ensuring the mixture does not become hot.

Pass the mixture over ice to cool immediately.

Compress the cucumber accordingly.

Court Bouillon and Lobster Cooking

Slice all the vegetables and add them to the pan. Bring to the boil and allow to infuse.

Pass the liquid into a water bath and hold at 85°C.

Skewer the lobsters before cooking. Cook 500 g lobsters for 5 minutes and 400 g lobsters for 4 minutes, then transfer immediately to an ice bath.

Peel the lobsters and store them on cloths.

To regenerate, place the lobster in lobster butter made from the shells and warm through at 55°C. Finish on the barbecue.

Cucumber Compression

Pick all the herbs and blend together in the Vita Prep until completely green, but not hot.

Pass onto ice.

Compress the cucumber accordingly.

Koshihikari Rice

Rinse the rice under cold running water for 5 minutes, washing thoroughly until the water runs clear.

Place the rice in cold water and agitate every 15 minutes for 1 hour, mixing a total of four times.

Drain the rice in a chinois and leave for 2 minutes to allow any excess water to drain completely.

Place the rice cooking pot on the scales and tare the scales.

Add the rice and top up with cold water until the total weight reaches 1,150 g.

Once cooked, fluff the rice and add the lobster stock, MSG, dashi vinegar, smoked vinegar, lime juice, and salt and pepper spice mix. See the Spice Mix recipe.

To finish, fold through the crispy onions, spring onions and lobster claw meat.

Lobster and Kaffir Lime Sabayon

Make a classic hollandaise by whisking the eggs with the reduction over a gentle simmering heat until they reach ribbon stage.

Season with the juice and zest of kaffir lime.

Let down with cream and transfer to an iSi gun. Charge twice with gas.

Lobster Glaze

Mix the purées together with the mirin and dashi vinegar.

Grind all the spices finely and fold them through the dry ingredients.

Blend in the Ultra-Sperse by hand and adjust the seasoning to taste.

Lobster Reduction for Sabayon

Add all the ingredients to a pan and reduce by half.

Transfer to a bag and strain when required.

Lobster Sauce

Grate the carrot on a box grater. Finely chop the spring onion, ginger, lemongrass, garlic and chilli, then begin to sweat gently in a pan.

Peel and chop the mango, then add it to the pan and continue to sweat.

Deglaze with the vinegars and mirin, then reduce until dry.

Add the mango purée.

Add the herbs and blend until smooth.

Pass through a chinois.

Transfer to a bag and seal.

To make and finish the sauce, warm 250 g of lobster stock and add a large tablespoon of the purée. Add 200 g of coconut milk and bring to the boil.

Blend with a hand blender, gradually adding 50 g of butter while blending.

Season with kaffir lime juice and adjust to taste.

Lobster Stock

Caramelise the vegetables.

Add the ginger and lemongrass and cook out.

Add the spices and toast.

Add the white wine and reduce by half.

Add the brandy and flambé.

Roast the shells at 170°C for 25 minutes, then add them to the pan.

Add the orange juice.

Cover with stock and cook for 45 minutes.

Remove from the heat and infuse with the herbs and zests.

Cover with cling film and leave to infuse for 1 hour.

Pass through a colander, then a chinois, and finally through muslin.

Mango and Star Anise Purée

Peel and slice the mango into rough but even pieces.

Sweat the mango in a small amount of oil and butter, cooking it down until relatively dry.

Continue cooking until the mango has more or less disintegrated.

In a separate small saucepan, make a beurre noisette with the butter, adding the sumac and star anise. Once golden, deglaze with the juice and zest, then leave to infuse.

Pass the butter.

In a Vita Prep, blend the mango with the Ultra-Sperse, gradually streaming in the infused butter until smooth.

Pass through a fine chinois.

Season with a small pinch of sumac and anise powder, along with the zest and lime juice.

Mango, Cucumber and Green Chilli Salad

Peel and slice the mango, then cut it into 3 mm × 5 cm batons, angling the cut at the ends.

Cut the cucumber into 2 mm × 5 cm batons and compress in the cucumber compression liquor.

Cut the turnip into 2 mm × 5 cm batons. Bring the coconut cooking liquor to the boil, add the turnip, then remove from the heat and leave to cool.

Halve the jalapeño, remove the seeds and flatten the flesh. Place the jalapeño and seeds into water and boil for 2 minutes, until tender. Leave the jalapeño in the spiced water, then portion it into thin strips.

To assemble the salad, pipe the mango purée onto the plate in three even strips. Place three pieces of each mango, turnip, jalapeño and cucumber baton alongside.

Grate a small amount of fresh star anise over the top and dress with lobster oil and basil oil.

Deep-fry the curry leaves in oil at 190°C until crispy, then drain well on a cloth.

Garnish the plate with the crispy curry leaves.

Spice Mix

Toast the peppers and cumin gently until fragrant.

Add the ground spices and continue to toast briefly.

Blend until smooth.