Western Rock Lobster​

1. Separate the head from the body.

2. Peel the tail and slice approximately 2.5cm pieces.

3. Lightly season with salt, drizzle with olive oil, and vacuum seal.

4. Cook at 54°C for 10 minutes.

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Carrot Râpé

1. Julienne the carrots using a mandoline. Add salt equal to 4% of the carrot weight and cure for 30 minutes.

2. Squeeze out excess moisture thoroughly using a cheesecloth.

3. Add all remaining ingredients and mix well.

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Carrot Fritter

1. Cut into 2.5cm in diameter and 1.5cm in height.

2. Boil in lightly salted water until tender.

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Herb Breadcrumbs (5 portions)

1. Blend parsley leaves, salt, and 5g of breadcrumbs.

2. Mix with the remaining breadcrumbs.

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Batter

1. Mix flour and water to form a smooth batter.

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Frying

1. Coat the boiled carrot pieces with flour, batter, then herb breadcrumbs.

2. Fry in oil.

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Citrus Sabayon

1. Prepare brown butter by heating butter gently until lightly browned; strain and reserve only the clarified portion.

2. Melt the butter over a bain-marie and combine with the brown butter.

3. Combine egg yolks, honey, salt, orange juice, and lemon juice. Blend well using a hand mixer.

4. Gradually emulsify the melted butters into the mixture while blending.

5. Transfer the emulsified sauce to a siphon. Cook sous-vide at 63°C for 30 minutes.

6. Charge with nitrous oxide and shake well until foamy.

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Plating

1. Arrange the sous-vide Western Rock Lobster neatly on the left side of the plate.

2.  Press the carrot râpé into a 1-teaspoon measuring spoon, unmold onto the plate, and garnish with carrot leaves.

3. Place the fried carrot between the râpé portions.

4. Pipe the citrus sabayon between the western rock lobster and carrots.

5. Finish with a light dusting of smoked paprika powder.