Poached native lobster tail with marinated tomatoes and tomato consommé
Ingredients
Tomato consommé
- 1.2kg vine tomatoes , chopped
- 1/2 stick of celery stick , finely sliced
- 1/4 fennel bulb , finely sliced
- 1/2 banana shallot , diced
- 1 garlic clove , sliced
- 5g of Maldon salt
- 5g of caster sugar
- 5g of basil , leaves picked and chopped
- 5g of tarragon , leaves picked and chopped
- 5g of thyme , leaves picked and chopped
Lobster
Marinated tomatoes
- 250g of yellow cherry tomatoes
- 250g of red cherry tomatoes
- 10g of Maldon salt
- 10g of basil stalks
- 1l olive pomace oil
Garnish
- 1 tbsp of micro basil
Method
Start making the consommé by mixing all the ingredients together and leaving in a bowl overnight in the fridge
- 1.2kg vine tomatoes , chopped
- 1/2 stick of celery stick , finely sliced
- 1/4 fennel bulb , finely sliced
- 1/2 banana shallot , diced
- 1 garlic clove , sliced
- 5g of Maldon salt
- 5g of caster sugar
- 5g of basil , leaves picked and chopped
- 5g of tarragon , leaves picked and chopped
- 5g of thyme , leaves picked and chopped
The next day, roughly blitz the ingredients in a blender (do not over-blitz, the mixture should still be chunky)
Hang the pulp in muslin for 12 hours, using a bowl underneath to collect the juices
Prepare the lobster tails by bringing a large pan of salted water to the boil. Cook the tails for 2 minutes before placing into iced water
Once chilled, use scissors to gently remove the shells from the flesh. Place the tails into the tomato consommé
Make the marinated tomatoes by scoring a cross on the top of the cherry tomatoes. Bring a large pan of salted water to the boil and add the tomatoes for about 10-20 seconds to blister the skin before straining and adding to iced water to cool down
- 250g of red cherry tomatoes
- 250g of yellow cherry tomatoes
Gently peel the skin off before seasoning with salt and the chopped basil stalks. Set aside for 10 minutes before covering with the oil
- 10g of Maldon salt
- 10g of basil stalks
- 1l olive pomace oil
The next day, transfer the consommé and lobster tails to a pan and poach gently at about 60°C for 6-8 minutes. Once cooked, cut the tails in half and divide between bowls with the tomatoes. Pour some of the consommé over each lobster tail, like a dressing. Garnish with the micro basil
- 1 tbsp of micro basil
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Poached native lobster tail with marinated tomatoes and tomato consommé
