Lobster with Tomato & Basil - James Martin Chef

Ingredients

• 1kg San Marzano tomatoes, halved
• 2 shallots, peeled and chopped
• 40 g of basil leaves
• 40 grams coriander
• 1tbsp caster sugar
• 1/2 cucumber peeled and chopped
• A good grinding of black pepper
• 2 egg yolks
• 1tbsp white wine vinegar
• a good squeeze of lemon juice
• 1tsp Dijon mustard
• 12 dehydrated baby tomatoes semi dehydrated
• 1 cooked and turned new potato
• Samphire
• Butter, to coat samphire
• Balsamic vinegar, dash
• A selection of baby basil leaves
• Cook the samphire in boiling water until well done. Smother in butter and add a little balsamic vinegar.