As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide’d with butter at 60 degrees Celsius while the tails were sous vide’d at 54 degrees Celsius.

A stock from the bodies of the lobsters were simmered with onions, carrots, fennel, tomatoes and tarragon. From the stock, we managed to make a gelee, an emulsion and a creamy broth. The final dish was garnished with tarragon leaves and fennel flowers which added hints of anise and sweetness to the plate.

250g lobster stock

28g sugar

2g gelatin sheets

1g agar agar

Mix sugar and agar agar together, then hydrate gelatin sheets in cold water.

Add sugar mixture into a pot with lobster stock.

Bring stock to a boil, simmer for 10 seconds.

Remove pot from the stove, add gelatin sheets, then pour into moulds.

1 egg yolk

40g lobster stock

2g salt

2g glucose

150g lobster oil

Combine all ingredients except for the oil.

Using an immersion blender, blend all ingredients.

Slowly add the lobster oil a little at a time, until everything is combined.

250g lobster stock (reduced)

2 cups of heavy cream

Bring stock and heavy cream into a sauce like consistency.

Season to taste.