Ingredients
- 2 lobster tails, ready to cook (see note)
- 30g broad beans, double peeled
- 2 tablespoons finely snipped chives
- 2 baby carrots, peeled and sliced
- 2 radishes, finely sliced
- 2 tablespoons micro herbs (eg fennel leaf, horseradish leaf, coriander cress, chervil, purple basil)
- 2 tablespoons olive oil
- Sea salt, pepper, sugar to taste
- Jelly:
- half pink grapefruit
- half orange
- quarter lime
- quarter lemon
- 150ml Sauternes dessert wine
- 25ml sugar syrup (see note)
- good pinch saffron threads
- 2 gelatine leaves
Method
To make the Sauternes jelly, peel the citrus fruits and finely cut the peel into very fine matchsticks. Blanch the zest in boiling water then refresh and reserve. Reserve citrus flesh for salad. Using a candy thermometer, bring the Sauternes and sugar syrup to approx 80C, add the saffron and 3/4 of the citrus zest and gently simmer to infuse.
Soak the gelatine in cold water for 5 minutes, then squeeze dry. Add to the Sauternes off the heat, stirring well, and allow to cool. Strain into two small oblong moulds (8 x 2x1.5cm high) and chill until set.
Drop the lobster tails into boiling salted water and cook for 5 minutes. Refresh in cold water. Split the tails lengthways, remove the meat, and keep in a warm place.
Cut the citrus fruits into segments, discarding pith, and cut each segment in half, saving some of the juices for the dressing.
Finely mince the remaining citrus zest and add to the olive oil and chives in a bowl. Whisk in the saved citrus juice, sea salt, pepper and sugar to taste.
Unmould the jelly and place in the centre of each plate. Place the lobster on top, and arrange broad beans, carrot, radish and micro leaves around.
Scatter with the diced citrus fruits, and spoon the dressing over the lobster and the salad.
To make sugar syrup combine 1 cup of water with 1 cup of sugar, dissolve over medium heat, and boil gently for 5 to 10 minutes until mixture thickens. Use when cooled, and store remaining syrup in a sealed jar in the refrigerator.
