Lobster, Jerusalem Artichoke, Fennel Pollen and Rhuboshi
The fabulous Tommy Banks is back with this recipe for Lobster, Jerusalem Artichoke, Fennel Pollen and Rhuboshi.
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Ingredients
- Lobster Tail
- 50g Reduced Bisque
- 50g Black Swan Honey
- Jerusalem artichoke
- 25ml Reduced Lobster Bisque
- 20g Jerusalem Artichoke puree
- 25g double cream
- 50g whole milk
- 50g smoked butter
- 5g Fennel Pollen Vinegar
- Slices of Rhuboshi
- Jerusalem Artichoke puree
- Jerusalem Artichoke crisps
- Fennel pollen
- Fennel Fronds
- Baby Nasturtium leaves
- Smoked butter sauce
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