300g tomatoes (3 golf ball sized) roughly chopped
3 leaves basil
½ teaspoon sea salt
¼ teaspoon sugar
½ cup water
Few threads of saffron
5 x 2g gelatin leaves
200g lobster medallions
1 cup water
1 cup verjuice
Few sprigs fennel
1 tablespoon lemon zest
Squeeze of lemon
Chervil, chopped (about a tablespoon)
Fennel, chopped (about a tablespoon)
Roughly chop the tomatoes and add with the basil, sugar, water, saffron and salt into a small saucepan and bring to the boil. Reduce heat and simmer for half and hour or until the tomato juice has reduced a little. Remove from the heat and leave to cool, then puree.
Poach the lobster medallions in the verjuice, water, fennel and salt until just done – two minutes one side, one minute the other. When cool, take off the shell and the rough outer skin.
Meanwhile strain the tomato juice through a sieve lined with a wet chux or muslin. You need 400mls of tomato water. Check for seasoning and adjust if necessary – adding a little more sugar if the tomatoes are very tart.
Soften the gelatin in cold water until pliable. Squeeze the water out and put the gelatin into the tomato juice- it should be just above blood temperature, so that the gelatin will dissolve once it’s been stirred in. Cool.
Add the lemon zest, lemon juice, chervil and pepper to the lobster meat and distribute the lobster into the serving dishes. Top with tomato gelatin liquid and refrigerate overnight. Serve the next day with a little mayonnaise.
If you are turning out, submerge in hot water for 10 – 20 seconds depending on thickness of glass. Before turning out run a hot knife along the inside of the mould to release the vacuum.
Serves 4 as an entree