Montgomery mix

1) Bring a pan of salted water to the boil
2) Warm the milk with peppercorns (both) bay leaves and lemon thyme
3) Blanch, ice and refresh the wild garlic
4) Once the milk is infused add to blender, add the wild garlic and blend until you have a green milk
5) Melt the butter in a pan, once melted add the flour and cook out, add garlic milk to the pan while whisking, cook out until you have a green sauce
6) Once all liquid has been added add the cheese and continue whisking
7) Season, pass and chill

Mushrooms

1) Get 2 frying pans hot add oil and start cooking mushrooms, add butter until foaming and add 1 grated clove of garlic to each pan and 2 sprigs of thyme and season
2) Once cooked drain the mushrooms and allow to cool before chopping

Sherry Sauce

1) Slice chestnut mushrooms
2) Sweat the shallots off - add sliced mushrooms and cook out until dry
3) Add 500ml of fino sherry and reduce
4) Add fish stock and reduce to a glaze
5) Add double cream and bring back to boil, pass, season with raw sherry

Lobster

1) Take your 2 8oz lobsters - kill by piercing through the cross on the skull
2) Remove the tail from the abdomen by placing hand on abdomen and twisting tail off
3) Bring a pan of salted water to the boil and cook the tails for 3mins and remove into ice water, cook the claws for 6mins and remove into ice water
4) Remove tail meat in one, skewer and cook on grill/BBQ and rest in beurre noisette

To Assemble:

Pipe cheese sauce into the tart case and cover with the mushroom duxelle and bake in the oven.
BBQ the lobster. Slice the lobster and place on the tart
Add the sauted head of the woods mushrooms
Zest with lemon
Garnish with chopped wild garlic and raw sliced mushrooms
Sauce the plate