John Williams’ Native Lobster, Spiced Carrot and Verbena

Cooking Time

Ingredients

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Ingredients

  •   4 native lobster (each weighing about 500g)
  •   12 baby carrots
  •   12 carrot purée
  •   1 bean flowers
  • g bunch Lemon Verbena
  • g Lemon Verbena gel
  • ml Lemon Verbena sauc
  • g

Ingredients

  •   Spiced Carrot Purée
  • g Peeled Carrots
  •   2 no Star Anise Seed
  •   1 Vanilla Pods
  • g Ginger Root
  •   2 Cardamom Pods
  • g cinnamon stick
  • g Xanthan Gum
  • ml Carrot juice

Method

  • 1

    Step 1

    For the lobster: Blanche the lobster in boiling water with plenty of salt. Remove the claws and carry on cooking them for 3 minutes.
  • 2

    Step 2

    Refresh into iced salted water.
  • 3

    Step 3

    Crack the claws and remove the claw and knuckle meat. Remove the meat from the tail.
  • 4

    Step 4

    Cook the baby carrots with a butter emulsion and a leaf of lemon verbena.
  • 5

    Step 5

    Cut the lobster tail in half, long ways and remove the intestine.
  • 6

    Step 6

    Reheat the lobster tail, claw and knuckle meat at 55°C in a little butter, water, salt for five minutes then remove from bag and glaze in sauce. Cook very gently and do not go above 60°C. This is essential to retain the delicate texture, otherwise the meat will toughen.
  • 7

    Step 7

    For the Spiced Carrot Purée: Dry roast the spices. Wrap them in a muslin. Cook the carrots in the carrot juice, with the spice bag with the lid on the pan.
  • 8

    Step 8

    When the carrots are soft, drain them in a colander. Blend them until smooth, and season with salt and sugar to your taste.
  • 9

    Step 9

    For the Lemon Verbena Sauce: Roast the Lobster carcass in oil and salted butter. Add the mirepoix and spices and cook for about 5 mins until the shell is quite red.
  • 10

    Step 10

    Flame with Armagnac and then add the white wine. Then reduce down until they have turned to a syrup.
  • 11

    Step 11

    Add the cream, bring to boil and simmer for 5 – 10 minutes.
  • 12

    Step 12

    Pass through a colander, crushing the carcass. Pass through fine sieve and mount the sauce with butter, salt and sugar to taste.

Ingredients

  • 4 native lobster (each weighing about 500g)
  • 12 baby carrots
  • 120 12 carrot purée
  • 1 bean flowers
  • g bunch Lemon Verbena
  • 40 g Lemon Verbena gel
  • 120 ml Lemon Verbena sauc
  • g
  • Spiced Carrot Purée
  • 400 g Peeled Carrots
  • 2 no Star Anise Seed
  • 1 Vanilla Pods
  • 25 g Ginger Root
  • 2 Cardamom Pods
  • 10 g cinnamon stick
  • 1 g Xanthan Gum
  • 200 ml Carrot juice