Step 1

Lobsters

Step 2

Bring the water to the boil and add the vegetables cut into 3-4inch pieces.

Step 3

Add the vinegar and the lemons and a good pinch of salt.

Step 4

Add the herbs and peppercorns.

Step 5

Kill the Lobster by spearing a sharp knife into the head and cutting through.

Step 6

Separate the claws and tail from the head and remove the pipe.

Step 7

Carrot puree and glazed baby carrots

Step 8

Take the large carrots and peel them, cut into thin pieces and sweet in a mediums size sauce pan, gently with no colour for a few seconds. Season with a pinch of salt at this stage.

Step 9

Pour in 200ml of the chicken stock and 150 g of butter bring to the boil until the stock and the butter emulsify together .cover with parchment paper and cook until very soft.

Step 10

Drain off any excess liquid and keep on the side. Place the cooked carrots in a food blender and process until smooth and silky. Pass through a strainer.

Step 11

For the baby carrots, leaving the sprouting top on peel off the skin and trim the top neatly.

Step 12

Cook In the same process as the large carrots but to a soft bite.

Step 13

Pickled peppercorn and dulse sauce

Step 14

Gently sweet the shallots and garlic in a medium-sized saucepan with no colour.

Step 15

Crush the peppercorns and add them in.

Step 16

Add both the white wine and the white wine vinegar and reduce by ¾ .

Step 17

Add the splash of cream and bring to the boil.

Step 18

Pass off the shallots into a clean pan.

Step 19

Heat the liquid gently and start to whisk in the cold butter few pieces at a time until all is mixed in.

Step 20

Reserve on the side.

Step 21

Garnish

Step 22

Put all but the pink peppercorns into a medium sized sauce pan and bring to the boil.

Step 23

Allow to cool completely with the aromatics inside. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing into a vac-pac bag and seal on full.

Step 24

Allow 24 hours of marinade before using.

Step 25

To complete the sauce add a few spoons of the pickled pink peppercorns, an equal amount of chopped fresh dulse seaweed(if you can’t get fresh, use dried but hydrate it first in some look warm water until soft) and a good pinch of freshly chopped dill.

Step 26

Check the seasoning with salt and fresh squeezed lemon to taste.

Step 27

Squid Ink Crisps

Step 28

Rinse the tapioca under the sink in a sieve for approximately 10 minutes.

Step 29

Place inside a medium sized sauce pot and cover with the water.

Step 30

Bring to the boil and once boiling reduce to a gently simmer and cook until the tapioca pearls turn translucent.

Step 31

Add the squid ink and mix well

Step 32

Spread the mixture thinly onto a silplat matt and dehydrate for 24hrs

Step 33

When drying is complete remove from the silplat matt and break it to 1-2inc pieces.

Step 34

Deep fry the pieces at 200c, drain the puffed-up crackers onto some kitchen paper and lightly season.

Step 35

Reserve for plating.