Lobster and Carrot Recipe
David Everitt-Matthias' beautiful lobster dish is not for the faint-hearted, but is well worth the work for the stunning results
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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
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