Poached native lobster tail with marinated tomatoes and tomato consommé

Start making the consommé by mixing all the ingredients together and leaving in a bowl overnight in the fridge

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

Gently peel the skin off before seasoning with salt and the chopped basil stalks. Set aside for 10 minutes before covering with the 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