Blue Lobster on the Embers, Carrot, Kumquat & Curry Oil

I N G R E D I E N T S

I. BLUE LOBSTER ON THE EMBERS

• Blue lobster tail: 90 g
• Vadouvan / curry oil: as needed
• Fine sea salt: as needed
• Binchotan charcoal: as needed

II. POACHING LIQUID

• Water: 1,000 ml
• Rock salt: 50 g
• Curry oil: 10 g

III. KUMQUAT KOSHO

• Kumquat: 2,000 g
• Rock salt: 130 g
• Habanero pepper: 50 g
• Fermentation time: 10 days at room temperature

IV. MUSSEL STOCK

• Mussels: 10,000 g
• Shallots: 400 g
• Garlic: 100 g
• Celery stick: 200 g
• White wine: 6,000 ml

V. FERMENTED CARROT JUICE

• Fresh carrot juice: 1,000 ml
• Rock salt: 20 g
• Fermentation time: 1 month at room temperature

VI. CARROT SPAGHETTI

• Carrot julienne: 30 g
• Fermented carrot juice: 30 ml, for cooking
• Carrot fermentation: 3 g, for final seasoning
• Arrowroot starch: 1 g
• Ginger juice: 2 g
• Lobster garum: to taste

VII. VADOUVAN OIL

• Vadouvan spices: 250 g
• Sunflower oil: 300 ml

VIII. VADOUVAN SAUCE / FOAM

• Celery stick: 70 g
• Shallots: 20 g
• Garlic: 10 g
• Lime leaf: 4 g
• Lemongrass: 50 g
• Mussel stock: 400 g
• Ginger: 35 g
• Coriander: 7 g
• Green chilli: 1 g
• Galangal: 15 g
• Coconut milk: 200 ml
• Ascorbic powder: 5 g
• Koji water: 20 ml
• Lemon juice: to taste

IX. VADOUVAN VINAIGRETTE

• Vadouvan oil: 30 ml
• Sushi vinegar: 20 ml

X. FINISHING / PER PLATE

• Poached lobster: 90 g
• Kumquat kosho: 10 g
• Carrot spaghetti: 15 g
• Lemon gel: 2 g
• Vadouvan foam: 20 ml
• Vadouvan vinaigrette: 3 g
• Sea fennel: 1 g
• Carrot flower: 1 g

01. THE LOBSTER

Set, Skewer, Ember

Slightly blast-freeze the live lobster to calm and firm the flesh. Remove the tail from the shell and hold frozen until service. During service, release the tail from the shell, skewer it carefully, then blanch for 10 seconds in boiling water seasoned with rock salt and curry oil. Brush evenly with vadouvan / curry oil, roast lightly over binchotan, and finish briefly under the salamander until the surface is warm, aromatic and just set.

Technical point: The lobster must remain delicate. The blanch is only to set the exterior and prepare the flesh for the ember finish. The final texture should be tender, glossy and lightly translucent at the core.

02. THE CITRUS FERMENT

Kumquat Kosho

Remove the seeds and central core from the kumquats. Blend the kumquat, rock salt and habanero pepper in a Robot-Coupe, keeping a coarse texture rather than a smooth purée. Hold at room temperature for 10 days to ferment, then reserve chilled for service.

Technical point: The kosho should carry citrus oil, bitterness, salinity and controlled heat. It is a seasoning element, not a garnish in volume; use precisely to lift the sweetness of the lobster.

03. THE MARINE BASE

Mussel Stock

Rinse the mussels thoroughly two or three times in ice-cold water. Sweat the shallots, garlic and celery in oil without colour. Add the white wine, cover, and cook until the mussels open and the liquid reaches a boil. Strain carefully and reserve the mussel cooking liquid.

Technical point: The mussel stock should remain clean and marine. Do not overcook the mussels after opening, and avoid hard reduction at this stage.

04. THE CARROT FERMENT

Fermented Carrot Juice

Add 20 g rock salt to 1,000 ml fresh carrot juice and ferment in a disinfected glass jar at room temperature for one month. Reserve chilled once the desired acidity is reached.

Technical point: This is a 2% salt fermentation. The final liquid should be clean, bright, lightly lactic and recognisably carrot-forward.

05. THE VEGETABLE LINE

Carrot Spaghetti

Slice the carrot lengthwise to 1.5 mm using a slicer, then cut into fine julienne. Bring 30 ml fermented carrot juice to the boil, add 30 g carrot julienne, and bring back to the boil once. Allow the carrot to soften gently off the heat. Return to the boil, thicken with 1 g arrowroot starch, then finish with 3 g carrot fermentation, 2 g ginger juice and lobster garum to taste.

Technical point: The carrot should be supple but not collapsed. The texture should suggest pasta while keeping a clean vegetable bite.

06. THE SPICE INFUSION

Vadouvan Oil

Toast 250 g vadouvan spices in a dry pan until aromatic. Transfer to a vacuum bag with 300 ml sunflower oil and cook in a steam oven at 83°C for 2–3 hours. Keep sealed in the bag for 2–4 days to deepen the infusion. Strain and reserve chilled.

Technical point: Toast only until fragrant. Do not darken aggressively, as burnt vadouvan will create bitterness in the lobster finish.

07. THE SAUCE

Vadouvan Mussel-Coconut Foam

Sweat the celery, shallots, garlic, lemongrass, ginger and galangal gently in a pan with oil. Add 400 g mussel stock, coriander, lime leaf, green chilli, coconut milk, koji water and ascorbic powder. Cover with cling film and infuse for 10 minutes. Strain carefully, season with lemon juice to taste, and keep warm for service.

Technical point: The foam must remain light, aromatic and marine. Avoid over-reduction, as too much coconut fat or spice concentration will make the lobster feel heavy.

08. THE FINAL SEASONING

Vadouvan Vinaigrette

Lightly mix 30 ml vadouvan oil with 20 ml sushi vinegar. Keep chilled and shake or whisk again just before service.

Technical point: This 3:2 ratio gives a bright, acidic vinaigrette that cuts through the sweetness of the lobster and the richness of the coconut foam.

09. ASSEMBLY

The Plating

Slice the poached lobster into two precise pieces and brush with vadouvan oil. Warm briefly under the salamander. Arrange 15 g carrot spaghetti on the plate and add 10 g kumquat kosho over or beside the carrot. Place the lobster with the cut side visible. Add 2 g lemon gel, then pour 20 ml warm vadouvan foam over the dish. Finish with 3 g vadouvan vinaigrette sprinkled over the foam, then garnish with 1 g sea fennel and 1 g carrot flower.