fermented tomato

Bring a small pan of water to the boil.
Add the cherry tomatoes and cook for 1 minute.
Remove to an ice bath.
Peel off the skins.
Bring the water and salt to the boil, then leave to cool.
Place the peeled tomatoes into a sterilised Kilner jar.
Pour over the cooled salted water.
Cover and leave to ferment for 7 days.

lobster

Bring a large pan of water to a rapid boil.
Lower in the whole lobsters and put on the lid.
Boil for 5 minutes.
Remove and submerge in an ice bath.
Once cool, remove the meat from the shells, keeping the tail meat intact.
Set the meat aside until ready to plate.
Reserve the shells for the bisque.

glaze

Add all the glaze ingredients to a small pan.
Bring to a simmer.
Reduce by two thirds until syrupy and shiny.

fennel jam

Thinly slice the fennel.
Cook in the butter with the lemon zest and garlic for 20 minutes.
Add the white wine and lemon juice.
Cook for a further 5 minutes until soft and jammy.
Finish with the picked dill and chervil.
Add the reserved lobster claw meat.
Cover and chill before service.

bisque

In a large pan, melt the butter.
Gently sweat the shallot, carrot and celery for 5 to 8 minutes until starting to soften.
Add the tomato purée and cook out for 1 minute.
Add the plain flour.
Stir well and scrape the base of the pan.
Add the wine and reduce for 5 minutes.
Add the fish stock and reduce for a further 5 minutes.
Add the reserved lobster shells and 2 litres of water.
Bring to the boil, skimming the surface as needed.
Reduce to a simmer and cook for 30 minutes.
Cool slightly.
Transfer to a food processor and blend to a very smooth purée.
Pass through a chinois or fine sieve into a clean pan.
Finish with the double cream, Pernod and soy lecithin.
Blend with a stick blender until smooth and velvety.
Check the seasoning and add salt if needed.

serve

Barbecue the lobster tails for 3 minutes, brushing with the glaze as they cook.
Spoon the fennel jam into the middle of a shallow bowl.
Slice the lobster tail and place on top.
Pour the warm bisque around the bowl.
Finish with a few fermented cherry tomatoes, a spoonful of caviar and the foraged sea herbs.