Gabriel Waterhouse’s Summery Lobster
Chef Gabriel Waterhouse of The Water House Project in London is giving us some delicious hot-weather food inspiration.
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Cooking tools:
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- Chef's knife
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- Kitchen towel
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Ingredients
- 1 x 500g lobster (live)
- 150ml olive oil
- 162g water
- 62g sugar
- 3g agar agar
- zest of 1 kaffir lime
- 1 x firm but ripe peach
- 50ml white wine vinegar
- 50g sugar
- 50ml water
- 1kg tomatoes
- 1 shallot (finely sliced)
- 2 cloves garlic (crushed)
- 4 sprigs of thyme
- 1 bunch of basil
- 1/2 bunch tarragon
- 8g salt
- 10g sugar
- 4 drops of Tabasco
- 2 tbsp of Worcester sauce
- 2 tbsp of white balsamic
- 1 bunch tarragon
- 150ml vegetable oil
- 1 bunch spring onions (finely sliced)
- nasturtium leaves
- fennel herb / bronzed fennel
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