Lobster and Carrot Recipe - Great British Chefs

Ingredients

• 3 lobsters, native, 600g-800g each
• 50g of olive oil
• 30g of unsalted butter
• 1/2 lemon, juiced
• salt
• pepper
• 500g of carrots, peeled and finely sliced
• 100g of unsalted butter
• 100ml of double cream
• 100ml of milk
• 3 small heritage carrots, purple, with tops left on
• 3 small heritage carrots, yellow
• 6 baby heritage carrots, young, orange, tops left on
• 100g of duck fat
• 1000ml of buttermilk
• 500g of double cream
• 5g of agar agar
• 5g of xanthan gum
• 3.5g of lemon juice
• 2.5g of lecithin
• 100g of pain d'epice loaf, made into fine breadcrumbs
• rapeseed oil