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  • 250g pork pie

  • 300g lobster stock / consomme

  • 250g pink grapefruit juice

  • 2.5g agar agar

  • 50g pickled wood sorrel

  • 2 x 1kg lobsters

  • butter for roasting


  • Pork pie sauce:

  • 1.

    Blitz pork pie in a Thermomix @ 80°C and add lobster stock.

  • 2.

    Set aside.

  • Pink grapefruit:

  • 1.

    Boil. Add the agar. Leave to set.

  • Wood sorrel:

  • 1.

    Pick, wash and dry.

  • Lobster:

  • 1.

    Blanche for 30 seconds in boiling water.

  • 2.

    Refresh. Peel.

  • 3.

    Bag the tail meat with butter and cook sous vide at 55C for 12 minutes.

  • 4.

    Roast in butter. Set aside.

  • To assemble:

  • 1.

    Halve the lobster meat.

  • 2.

    Pork pie sauce in centre.

  • 3.

    Pink grapefruit gel spooned on the side.

  • 4.

    Wood sorrel leaves to garnish.

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