LOBSTER
5 lobster tails

SPINACH
300g spinach

CAULIFLOWER PURÉE
500g cauliflower
200ml milk
Dash of salt

LOBSTER SCALLOP MOUSSE
200g scallop
200g lobster
1 egg white
200g cream
6g salt

HARISSA SAUCE
1.5kg lobster heads
1l lobster stock
350g apricot
500g apricot purée
200g butter
1l chicken jus
30g harissa paste

FILO PASTRY FLOWER
2 pieces filo pastry
Red prawn oil, as needed

YUZU GEL
1l yuzu juice
300g sugar
23g agar

LOBSTER CORAL POWDER
100g lobster roe
40g nasturtium
40g cucumber flowers
40g blue borage

1. CAULIFLOWER PURÉE
Roughly cut the florets into 0.5cm slices. Put the cauliflower in a large flat-bottomed pot and cover with milk. Cover with baking paper and cook on low heat, stirring occasionally, until cauliflower is soft and the liquid has been reduced.

2. LOBSTER SCALLOP MOUSSE
Put the scallops, lobster, egg white and salt in a Thermomix (it must be cold). Start blending at medium speed and gradually pour the cream into the mixture. Continue mixing at maximum speed until thoroughly combined.

3. HARISSA SAUCE
Pan-fry the lobster heads in butter until golden brown. Add the apricot and lobster stock to the pan and continue frying until sauce is reduced to about 500g. Add apricot purée and chicken jus. Cook for about 10 mins or until desired thickness is reached. Strain sauce through a chinois and add the harissa paste.

4. FILO PASTRY FLOWER
Brush a sheet of filo pastry with red prawn oil and lay a second sheet on top. Cut 12 rounds using a 4.5cm diameter cutter. Start by placing one round on top of a 4.5cm diameter ring and gently pressing it down to adhere to the ring. Lightly apply red prawn oil before placing the second round, slightly overlapping it with the first to create a petal-like shape; repeat with 9 more rounds. Stuff the lobster scallop mousse between the pastry sheets of each round. Place the 12^th round on top of the ring to complete the “flower”. Carefully hold the assembled pastry upside down and gently flip it over so that the pastry rounds form a flower shape, adjusting and shaping the “petals” as needed. Bake at 180°C for 8 mins and set aside.

5. YUZU GEL
Bring all ingredients to a boil for 4 to 5 mins, remove from heat, and pour into a mixing bowl. Allow to cool. Mix well in a blender and strain through a chinois.

6. LOBSTER CORAL POWDER
Microwave the lobster roe until orange-red. Ensure the lobster roe and flowers are fully dried, then blend into fine powder.

7. LOBSTER & SPINACH
Charcoal-grill the lobster for 3 mins. Sauté the spinach for about 10 secs.

FINISHING & SERVING INSTRUCTIONS
Place ingredients on the plate in the following order: cauliflower purée, sautéed spinach, grilled lobster, harissa sauce, filo pastry flower, yuzu gel, yuzu zest, lobster coral powder.