Potato, mango and lobster salad

Combine the cooked Ratte potatoes, diced mango and lobster claw meat.
Add the finely chopped basil and grated lime zest.
Fold through the lobster mayonnaise and curried mayonnaise.
Season with lime juice, salt and pepper.
Reserve until required.

Cardamom gastrique

Place the cardamom pods in a food processor and blend until the seeds are broken.
Toast the cardamom seeds in a dry pan until hot and aromatic.
Add the stock syrup and any strained, reboiled liquid.
Bring to the boil and reduce until the mixture reaches 110°C.
Add the glucose, lime juice and finely grated lime zest.
Return to the boil and cook until the mixture reaches 110°C again.
Strain the gastrique through a sieve, pressing firmly with a ladle to extract as much liquid as possible.
Reserve the strained gastrique for the vinaigrette.
Return the spent cardamom pods to the pan and cover with water.
Bring to the boil, transfer to a container and reserve for the next batch.

Mango, lime and cardamom vinaigrette

Place the mango purée in a blender.
Blend in the cardamom gastrique.
Add the groundnut oil and blend until combined.
Season with salt and pepper.
Add lime juice if additional acidity is required.
Leave to cool, then check the seasoning.

Curried mayonnaise

Toast the curry powder in a dry pan.
Add the vegetable oil and leave to infuse.
Mix the mayonnaise and Greek yoghurt together.
Pass the curried oil through a sieve and whisk it into the mayonnaise mixture.
Add lime juice and salt to taste.

Veal’s feet jelly

Place the veal’s feet in a container and cover with water.
Add salt and leave to soak for 3 hours.
Drain and rinse thoroughly.
Place the veal’s feet in the Frima and add the measured water.
Close the lid and cook at full pressure for 12 hours.
Once cooked, skim the fat from the surface.
Drain through a fine sieve into a clean container.
Leave to set in the fridge.
Skim away any remaining fat from the surface.
Divide into bags and freeze any jelly that is not required immediately.

assembly

Arrange the warm lobster pieces on the plate.
Shape the potato, mango and lobster salad into a large quenelle and position it alongside the lobster.
Add the lobster claw and cubes of lobster jelly.
Spoon over the mango, lime and cardamom vinaigrette.
Add the curried mayonnaise and cardamom gastrique.
Finish with lobster oil, micro herbs and chive flowers.