Lobster and uni fried rice

Add all the tuile ingredients to a bowl and mix thoroughly until they are fully incorporated

Heat a non-stick frying pan to a fairly high heat. Add a little rapeseed oil, enough to just cover the surface of the pan

Remove the pan from the heat and spoon in the tuile mixture with a large ladle

Return the pan to the heat, keeping the heat high for the first few seconds in order for a honeycomb texture to form. Tap the pan as this texture begins to appear so that the tuile becomes symmetrical

Lower the heat to medium, making sure the heat is distributed evenly around the tuile. Wait until the mixture stops bubbling, at which point all the water has evaporated and the tuile is dry

Remove the pan from the heat, turn it on an angle slightly, and very carefully using a spatula gently lift out the tuile. Set aside on baking paper and leave in a dry place

In a wok on a medium to high heat, add a little rapeseed oil, before adding the lobster and uni paste

Season with a little salt, before adding sake and setting the lobster and uni paste aside in a bowl

Add a little more oil to the wok then add the shiitakes. Add the leeks and cook through

Put the rice in the wok, sprinkling with a little more oil to loosen the grains, and add 2⁄3 of the lobster and uni paste

Add the rest of the lobster and uni paste, mixing everything well

Continue cooking the rice, adding a little more sake, salt and pepper, until the rice is cooked and goes dry

Finally, turn off the heat, add the spring onions and spoon into a serving bowl

Carefully place the red tuile on top of the bowl, decorating it with salmon roe, perilla leaves and some fresh uni