Step 1

Set your rational to 100.c steam and steam lobster for 7mins and chill over ice

Step 2

Once cold remove claws and body from head. Crack the body and claw meat using a hammer and spoon then set aside in the fridge.

Step 3

Brunoise shallots and sweat in the pan with olive oil and soft till sweet and soft, add finely chopped garlic and sweat for a further 5 mins and add miso paste and chill

Step 4

Douglas fir powder needles place in your oven at 85c for 6 hrs and blend in blender until fine and pass.

Step 5

Douglas fir oil put 250ml of rapeseed oil in the pan with 25g of Douglas fir and infuse on a low heat then pass through muslin. Ideally leave overnight.

Step 6

For the cox apples use a Parisian scoop and pickle them in a cold pickle of vinegar, cider, sugar and leave for 2hrs.

Step 7

Put your room temp butter into kitchen aid with the paddle attachment and whip up the butter and miso Mix until it's pale and white.

Step 8

Skewer the lobster tail, claws and meat on a Douglas fir stick, season with salt and coat in olive oil and BBQ for 2 mins each side then place into pan and add, 100ml cider and miso butter and lightly warm through

Step 9

To serve place into a large serving bowl with the rich butter, flex with Douglas fur powder, blanched sea vegetables, Douglas fur oil, toasted peanuts, lightly blowtorch the pickled apple balls and eat.