METHOD
For the Avocado puree:
1.Remove the stone and skin from the avocado, blend all the ingredients until smooth in a food processor and place into a piping bag.
For the sauce:
2.Separate the tail and the claws from the lobster. Blanch in boiling water, (claws 4 minutes), (tail 3 minutes) then chill in iced water.
3.Crack the shells and remove the meat and set aside.
For the bisque dressing:
4.Roast the shells and chopped wings for 5 minutes in a pan with some butter, add the diced vegetables and herbs, de-glaze with pernod, cover with water, boil for 30 minutes, strain the liquid and reduce until it resembles a thick consistency.
5.Сool at room temperature. Once cooled, add the crème fraiche, olive oil and lemon juice, season to taste with salt and pepper.
Presentation:
6.Grate the cauliflower, season with salt and olive oil.
7.Dice the lobster, place it in a bowl, add some bergamot zest and juice, salt and pepper.
8.In a martini glass, build the cocktail in layers, start with the avocado, then some dressed lobster, avocado again and lobster.
9.On the top layer pipe some generous avocado dots and lay the radish shavings, sprinkle the cauliflower, and finish with a quenelle of caviar, garnish with the lemon balm.
