Lobster and Vegetable Tart Recipe

Ingredients

• 2 lobsters, weighing approx. 600–880g each
• 1 knob of butter
• 150g of plain flour
• 100g of unsalted butter
• 75g of Parmesan, grated
• 1 large egg yolk
• 1 pinch of cayenne pepper
• 300g of frozen peas
• 1 shallot, finely diced
• 1/2 small leek, white only, finely sliced
• 300ml of double cream
• sea salt
• freshly ground black pepper
• 50g of unsalted butter
• 1 handful of peas, or sugar snap peas
• 6 baby leeks, or spring onions, cut into 3
• 6 baby carrots, peeled and blanched
• 6 radishes, finely sliced, to garnish
• pea shoots, to garnish
• 2 tbsp of olive oil
• 1/2 onion, chopped
• 1/2 fennel, chopped
• 3 garlic cloves, crushed
• 1 small carrot, chopped
• 1 tbsp of tomato purée
• 250ml of dry white wine
• 2 sprigs of thyme
• 1 sprig of tarragon
• 1/2 tsp coriander seeds, crushed
• 1 star anise
• 1 bay leaf
• 1 pinch of black peppercorns
• 1.2l chicken stock
• 150ml of whipping cream