Structures of rhubarb with lobster, green asparagus, and Nasturtium cress

Preparation method: crayfish oil

• Chop up the crayfish waste.
• Roughly chop the shallot.
• Sweat the shallot in a dash of the vegetable oil.
• Add the crayfish waste and tarragon and fry off for a minute or 2.
• Add the tomato paste and mix well. 
• Add the bay leaf and vegetable oil and allow to infuse for 3 hours at 60°C.
• Strain the oil through a fine sieve and keep in the refrigerator.

Preparation method: rhubarb jelly

• Wash the rhubarb stalks.
• Run them through the juicer.
• Boil 500g of rhubarb juice with the salt, icing sugar, and vegetal.
• Pour out thinly onto a tray.

Preparation method: pickled rhubarb

• Cut the rhubarb in to 15 cm long pieces. 
• Cut the pieces length ways on the meatslicer, to about 1 mm thick.
• Bring the white wine vinegar, mirin, sugar, rice vinegar and salt to a boil.
• Allow the liquid to cool to 75°C.
• Placet he rhubarb into a vacuum bag or jar and fill up with the hot liquid.
• Seal the jar or vacuum bag.
• Save in the refrigerator until needed.

Preparation method: rhubarb gel

• Bring the rhubarbjuice, sugar and agar agar to a boil and cook for 3 minutes stirring continuously.
• In the meantime, heat up the grapefruit juice to 80°C and poor in the rhubarb juice whilst stirring.
• Pour the mixture into a big tray and allow to set in the fridge.
• Break up the rhubarb jelly and blend on full speed until the gel is completely smooth.
• Sieve the gel through a fine sieve and store in the refrigerator.

Preparation method: grilled green asparagus purée with tarragon

• Grill the green asparagus on all sides until they are fully cooked.
• Blend the grilled green asparagus in the Thermoblender with the tarragon, olive oil, white wine vinegar and as much water as needed to make a smooth purée.
• Season with salt, pepper and if needed, some more white wine vinegar.

Preparation method: classic lobster

• For the court bouillon, heat the oil in a pan and add the coarsely chopped vegetables.
• Fry gently without allowing the vegetables to turn brown, and then add the white wine.
• Reduce by half, and then add the water, the vinegar, the herbs, and the salt.
• Steep for about 40 minutes and then strain through a cheesecloth.
• Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100g.
• Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
• Clean the lobsters by slicing through the shells lengthwise and removing the digestive tract from the tail section.
• Reserve the corail from the head. If desired, combine this with mayonnaise or flour and butter for a warm sauce.
• Remove the baleen from the claw meat.

Preparation method: crayfish oil and buttermilk vinaigrette

• Mix the cream and buttermilk well together.
• Season to taste and add the crayfish oil.
• Stir just before serving. This vinaigrette is best served table side.

Preparation method: Nasturtium leaves in chive oil

• Cut the chives in 1cm pieces.
• Add the chives and grapeseed oil to the Thermomix and blend 10 seconds on full speed.
• Continue blending for another 5 minutes at 80°C on speed 6.
• Pass through a coffee filter or muslin cloth.
• Cut the nasturtium leaves using the smallest cookie cutter and trim the stems.
• Place the nasturtium leaves on a piece of parchment paper, that fits in a vacuum bag, and dress with chive oil.
• Cover with another piece of parchment paper and vacuum on full in a vacuum bag.
• Store in the refrigerator and use within a day.

Finishing and presentation

• Drain the pickled rhubarb and lay out flat on a sheet of baking paper as wide as half of the plate.
• Use the largest cutter to press down and then use a sharp knife to cut away around the cutter.
• Carefully place the pickled rhubarb on the plate and gently remove the baking paper.
• Generously season the lobster with salt and pepper and place it on the plate lying on its side.
• Drizzle the Indian cress in chive oil over the back of the lobster.
• Pipe dots of the grilled green asparagus crème with tarragon over the rhubarb jelly.
• Drape the rhubarb jelly from the lobster to the pickled rhubarb.
• Pipe dots of rhubarb gel over the jelly and finish both jellies with the dill flowers.
• Mix the crayfish oil emulsion dressing well and finish at the table.