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Can smoked eel find happiness with roast beef and Irish moss? Will crab ever settle down with elder flowers and licorice? Do sea trout, pigs head and eucalyptus have anything in common? How does mutton feel about feta and anchovy jus? Claude Bosi of London’s Hibiscus is the master of mixed marriages, winning two Michelin stars for turning unlikely partnerships into natural companions.
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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