Sous Vide Lobster Recipe with Sauce Choron - Great British Chefs

Ingredients

• 4 lobsters, approx 700g each
• 3 sprigs of tarragon
• rapeseed oil
• clarified butter
• black pepper
• salt flakes
• 3 egg yolks
• 175g of salted butter
• 3 tomatoes, skinned, deseeded and diced
• 2 tbsp of chopped tarragon
• 1 pinch of salt
• 1 tbsp of lemon juice
• 1 tbsp of white wine vinegar
• 1 shallot, peeled and finely sliced
• 1/2 tsp caster sugar
• 200g of spinach, washed
• sea purslane
• sea rosemary