Warm Lobster Salad

Ingredients

For the lobster:

• 4 lobsters - 600/700grammers
• salt
• 2 lb butter
• 3 limes

For the apple gel:

• 1 l apple juice - (cloudy - brand name i have used is caviston’s)
• 2 or three tablespoons of maltodextrin (thick and easy)

For the compressed apple discs:

• irish cider balsamic vinegar
• 6 granny smith apples
• citric acid
• yuzu salt

For the lime creme fraiche:

• 6 limes
• 4 tubs of creme fraiche
• salt

For the parsnip crisps:

• parsnip
• vegetable oil for fryer

Method

1. For the parsnip crisps: Slice parsnips on a mandolin and fry in oil at 130 degrees, remove and allow to dry out and season.
2. For the apple gel: Heat apple juice and add balsamic vinegar to taste.
3. Add the setting agent and allow to cool before piping into a small squeezey bottle
4. For the creme fraiche: Whip creme fraiche and season with lime juice, zest and salt before piping into a small squeezy bottle
5. For the compressed apple discs: Use a small cutter and mandolin to cut out apple discs. Place in a vac pac bag and pour in apple juice, citric acid and balsamic vinegar to taste. Vacuum the bag and allow the flavours to infuse.
6. For the lobster: Blanch the lobster in very salty boiling water with a skewer through its middle to stop it curling.
7. Blanch the body for 1-2 minutes and the claws for 4 depending on the size of lobster
8. Remove the lobster from its shell and place in a vac pac bag with butter.
9. Place it in a water bath for ten minutes at 52°C.
10. Remove from bag, retaining buttery juices. Season juices and lobster
11. Squeeze lime into the buttery juice and serve poured on the salad.
12. To finish: Place all components on the plate and decorate