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Pork pie sauce:
Blitz pork pie in a Thermomix @ 80°C and add lobster stock.
Boil. Add the agar. Leave to set.
Pick, wash and dry.
Blanche for 30 seconds in boiling water.
Bag the tail meat with butter and cook sous vide at 55C for 12 minutes.
Roast in butter. Set aside.
Halve the lobster meat.
Pork pie sauce in centre.
Pink grapefruit gel spooned on the side.
Wood sorrel leaves to garnish.
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