Native lobster, celeriac purée, summer vegetables and its own jus recipe

Ingredients

• 4 native lobsters 450 –500 g each
• Black peppercorns
• Dried fennel
• Banana shallot

• The lobster shells, roe and trimmings
• 4 tbsp lobster fumet
• 50 g brown butter
• 2 tbsp sherry vinegar
• Fleur de sel

• 1 celeriac
• 50 g butter
• Fleur de sel
• ½ Granny Smith apple

Lobster
1. Bring a pan of water to the boil, large enough to hold both lobsters. Flavour with peppercorns, sliced shallot and the dried fennel, and add a pinch of salt. Hold the water just below the boiling point and cook both lobsters for 2 minutes.
2. Take out and remove the tails and claws, replace the claws and cook for a further 3 minutes. Crack the tails and remove the meat, being careful to keep the tail end complete. Slice the tail meat in half lengthways and remove the digestion track. Set aside in the fridge.
3. When the claws are ready, crack open with the back of the knife and remove the meat carefully keeping it intact, remove the meat from the knuckle and keep also.
4. Set all aside until service. Clean out the head and tail part of the lobsters and trim with scissors for service.
Lobster Jus
5. Crush all the heads and bones and roast in a hot pan. Remove from heat and add the roe, turn over the bones then deglaze with the vinegar.
6. Return to the heat and add the fumet, cook out slowly for 5-6 mins, season and pass through a tamis. Set aside.
Celeriac Puree
7. Chop the celeriac and apple into small dice. Place into a vacuum bag with the butter and a pinch of salt and cook in a water bath at 85°C or in a steam oven until soft.
8. Drain all from the bag and purée in the Thermomix until smooth and homogenous, check the consistency and seasoning and set aside.
Vegetables
9. Peel and trim the carrots. Blanch the peas, beans and carrots in separate seasoned boiling water and refresh. Pod the peas and beans and set aside.
To Serve
10. Heat a flat cresset dish with a little olive oil, season the lobster parts, sear the parts presentation-side-down, cover with tin foil and place in warm oven for 3 minutes.
11. Boil a small pan of water and reheat the vegetables, drain and brush with a little clarified butter and season with fleur de sel.
12. Warm the purée and swipe over 2 opposite sides of the plate with a small palate knife.
13. Place the trimmed head and tail parts on to the plate, take out the lobster and arrange on the plate with the vegetables, spooning around the jus.