Elevated Lobster Salad Recipe

Simple, elegant and perfect for the season, this doesn’t HAVE to be executed this way, I just thought I’d show how we might plate and serve this at Trinity, the real key for me here is that tomato water as the dressing. This works well with fresh crab and langoustines also. Happy cooking Adam x Court Bouillon 2ltr water 1 carrot 2 sticks celery, peeled ½ bulb of fennel 1 bouquet garni, leek/thyme/bay leaves 1 lemon 100g white wine 100g white wine vinegar 10g Maldon salt - Prepare and wash the vegetables. Thinly slice the carrot, fennel, onion and leek. Add to a wide based pan with the water, wine and white wine vinegar. Bring to a simmer and remove from heat. Poaching a Lobster Humanely dispatch the lobsters by inserting a knife into the ‘x’ mark on its head. This will kill the lobster immediately. Twist and pull the head to remove it and reserve it for the bisque and the butter. Remove the claws from the head section. Tie the two tails together ‘head to tail’ so that they do not bend during the cooking. Bring to court bouillon to around 80c, add the lobster tails and remove from the heat. Remove the tails from the pan after 4/5 minutes. Tomato Salad Heirloom tomatoes Lavender Elderflower vinegar Cappezana olive oil Salt - Cut tomatoes nicely and arrange on a large plate, season with olive oil, salt and vinegar, dust liberally with the lavender. Elderflower Vinegar 100g elderflower 200g chardonnay vinegar Bring vinegar to a boil and pour over the elderflower, store in a jar until needed. To Finish Cooked lobster Dressed tomatoes Basil Shallots Elderflower vinegar - Portion the cooked lobster tail, plate with tomatoes, dress using the tomato water from the plate with some vinegar. Dress with basil and shallots.