Lobster, Yuzu, Endive

INGREDIENTS

Lobster

• 3 live Scottish blue lobsters • Salt

• Skewers

• Butter

• Thyme

• Bay leaves

Miso Caramel

• 200g sugar • 100g water

• 50g water

• 50g shiro miso

Yuzu Dressing

• 300g yuzu juice

• 200g Japanese rice vinegar • 50g honey

• 50g lime juice

• Zest of 2 limes

• 500g extra virgin olive oil • 20g yuzu koshō

• Black pepper

• Salt

Braised Endive

• 50g sugar

• 25g water

• 300g water

• Soy sauce • 2 yellow endives

Yuzu Beurre Blanc

• 2.25kg YamaSake

• 750g yuzu sake

• 3 banana shallots, sliced • Butter

• Xanthan gum

• Yuzu juice

• Sugar

• Salt

Additional garnishes

• Red radicchio

• Nasturtium leaves

• Shiro miso

• Yuzu

• Orange segments, cut into smaller pieces and burnt with a blowtorch

METHOD

Lobster

1. Remove the head and claws from the lobsters. Bring a large pot of water to boil, seasoning it heavily. Put two long skewers through the lobster bodies – this is to keep the lobster bodies straight during the cooking process. Blanch them in the boiling water for 1.5 minutes, then shock immediately in iced water.

2. For the claws, steam them for 10 minutes before shocking in iced water. Once fully cool, use a chopper to split the bodies down in half, keeping them in the shell. Use the same chopper to break through the shell of the claws to remove the meat. Make sure to remove the middle cartilage in the claws.

3. For serving, make an aromatic butter that is melted and steeped with thyme and bay leaves. Keep it at around 50C to 60C and warm the bodies and claws in this.

Miso Caramel

1. Combine sugar and first measurement of water in a pot. Cook to a light golden caramel. Remove from the heat, then deglaze with the second measurement of water.

2. Shear the miso into the mixture with a hand blender, then strain through a chinois. Check the consistency of the caramel, it should be thick and very syrupy.

Yuzu Dressing

1. Combine everything in a thermomix

and blend together.

Braised Endive

1. Combine the sugar and first measurement of water in a saucepan. Cook to a light golden caramel, then deglaze with the second measurement of water. Season with the soy sauce.

2. Cut the yellow endive into four, then vacuum seal with some of the cooking liquid. Steam at 100C for 30 minutes. Check to make sure it is soft enough but not falling apart. Cool in an ice bath immediately. Trim the stem and the top before warming up.

Yuzu Beurre Blanc

1. Combine the sake, yuzu sake and banana shallots in a pot. Bring to a simmer, then reduce to one third.

2. Strain and weigh the liquid. Weigh out the same amount in butter.

3. Bring the liquid to a boil, then emulsify the butter into the liquid. Add a small amount of xanthan gum to help bind the emulsion. Season with yuzu juice,sugar and salt for balance.

PLATING

1. Draw lines of miso caramel at the bottom of a bowl, then pipe a strip of shiro miso alongside it.

2. Warm up the endive in the braising liquid, then dress it with yuzu zest. Dry it on a paper towel, then place it on top of the caramel.

3. Dress the radicchio leaves with the yuzu dressing, then place it alongside the length of the endive.

4. Place the burnt orange pieces alongside the radicchio. Top with the nasturtium leaves.

5. Warm up the lobster body in the shell in the aromatic butter, then remove from the shell and trim the top of the body. Trim the claws as well.

6. Dress with yuzu zest and coarse sea salt, then place beside the garnishes. Finish at the table with the yuzu beurre blanc.