Lobster with beetroot and laksa

by Colin McGurran
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Ingredients

Fish & Shellfish

  • 3 lobsters, each weighing 500g
  • 1l shellfish stock, preferably lobster

Oils & Vinegars

  • olive oil
  • 250ml of white wine vinegar

Dairy

  • 60g of butter

Store Cupboard

  • salt
  • 10g of macadamia nuts, toasted
  • 75ml of coconut milk
  • 250g of sugar
  • 3 black peppercorns
  • salt

Fruit & Vegetables

  • 20ml of lemon juice
  • 1 shallot
  • 1 garlic clove
  • 1 tomato
  • 1 garlic clove
  • 6 baby golden beetroots
  • 5 oranges
  • 1 kohlrabi

Spices & Dried Herbs

  • 1/2 fennel
  • 5g of ginger
  • 1 tsp paprika
  • 1 tsp fennel seeds
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 2 kaffir lime leaves
  • 3 fennel seeds
  • 1 bay leaf

Salad & Fresh Herbs

  • 1 lemongrass
  • 10g of coriander leaves
  • 3 coriander seeds
  • 1 sprig of thyme
  • 1 handful of coriander cress

Speciality Ingredients

  • 6g of agar agar