Pine nut tuile

Bring sugars to 160 degrees. Add pine nuts and cool on Silpat mat. Once cool, blend to fine powder. Bake at 180 degrees with no fan until golden brown.

Lobster hollandaise

Place egg yolks and vinegar in a round based bowl, cook over bain-marie, and make the Hollandaise. Season with salt and lemon and hold in a warm place. Mix with chopped basil, pine nuts and claw meat to order.

Tomato consommé

Cut tomatoes in half, slice shallots, celery and split garlic down the middle. Mix all
ingredients together really well. Leave in the fridge overnight to marinade.
Pulse in a Robot Coupe and hang over muslin, leave for a further 12 hours, pass again and use.

Lobster glaze

Reduce down tomato consommé until sticky and thick. Use this to compress baby tomatoes. And brush lobster tail before serving.

Plating

Place a ring on the top right of your plate, at a 2 o’clock position. Line the inside of the ring with the baby tomato halves, leaving enough space in the middle to place the lobster claw
meat.
Fill the centre with the lobster claw meat, then top with the lobster coral hollandaise. Remove the ring and place the pine nut tuile on top to cover.
Glaze the warmed lobster tail with the tomato glaze and place at the bottom left of the plate at a 7 o’clock position almost wrapping around the tomatoes.
Finish with chiffonade basil on top of tuile.