Southern rock lobster cooked with carrot and sea butter

Name: Southern rock lobster cooked with carrot and sea butter
Ingredients: Southern rock lobster (crayfish); 1 live crayfish at around 1.2-1.5kg; Sea butter; 4g dried sea lettuce; 200g salted butter; Crustacean salt; 400g roasted and dehydrated prawn heads; 125g ground corn (made from masa or white corn flour at a ratio of 1 water:1.25 masa); 2.5g sea lettuce powder; Carrot juice and pieces; 300g of large organic danvers carrots for juicing; 1g xanthan gum; 2 medium danvers or similar carrot for braising and slicing; Olives; 8 pitted manzanilla olives pitted and diced; Leaves; 16 golden purslane leaves with stem; 24 olive plant leaves

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A summery and light dish to welcome spring, with this recipe from Dan Hunter of farmhouse restaurant, Brae in Victoria, Australia

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Ingredients

Southern rock lobster (crayfish)
1 live crayfish at around 1.2-1.5kg
Sea butter
4g dried sea lettuce
200g salted butter
Crustacean salt
400g roasted and dehydrated prawn heads
125g ground corn (made from masa or white corn flour at a ratio of 1 water:1.25 masa)
2.5g sea lettuce powder
Carrot juice and pieces
300g of large organic danvers carrots for juicing
1g xanthan gum
2 medium danvers or similar carrot for braising and slicing
Olives
8 pitted manzanilla olives pitted and diced
Leaves
16 golden purslane leaves with stem
24 olive plant leaves