For the ladies and gentry – my fish course for Great British Menu 2017

Step 1

For the Lobster

Step 2

Add water vinegar and salt to a pan and boil. Meanwhile brown all veg and spices until crisp, pour salted water over veg and bring to a boil. Add lobster and cook for 7 minutes. Take out lobster and place to ice cold water.

Step 3

For the tail meat

Step 4

Remove tail and set a side (add dressing and lemon)

Step 5

For the Claw and knuckle meat

Step 6

Remove claw and knuckle meat and flavour with dill, smoked paprika, tabasco, lime and vanilla.

Step 7

For the sauce

Step 8

Roast all bones and add to reduction of cream, nori seaweed and shallots

Step 9

For the crispy Seaweed

Step 10

Pat wet the nori seaweed and deep fry. Sprinkle with table salt and Chinese 5 spice

Step 11

For the lovage vinegar

Step 12

Warm lovage and add to warmed cider vinegar, leave to infuse. Add droplets to the dish

Step 13

For the dill oil cream

Step 14

Add dill to boiling water for 4 minutes. Refresh. Add to blender with equal parts olive oil and blitz for 6 mins. Add equal parts cream, milk and dill oil to a cup and leave. Stir before serving

Step 15

For the Rosscoff onions

Step 16

Grill and add cider vinegar, dill oil, drops of lovage vinegar and salt