Michelin star chef and Executive Sous Chef Deepak Mallya from The Ritz London skilfully prepares a delectable dish featuring Native Lobster, infused with a delightful blend of Spiced Carrot and Lemon Verbena.
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Uh Native Lobster with spiced carrot and lemon vabina blanch that into some seasoned water um some lemon and then some some aromatic herbs we remove them but we don’t place them in ice water so we allow them to be uh to be warm at room temperature and what this allows us
To do is to ensure that they come out of the shell as soon as you shock them in the ice water they can they can stick we’re then going to cook the tail for approximately 4 minutes shock that in a little bit of ice water for 1 minute
Just to stop the cooking process remove that from the ice water and gently peel the shell away from that for the first step to Plate the lobster we pipe a small amount of the spice carrot puree and place the lobster tail and the lob of claw on the plate the next on the
Plate we have the carrot barrels and the carrot balls a few dots of more of the carrot spiced carrot puree we have some porridge Crest some fennel flowers some chive Coes and there we have our native Lobster spiced carrot and lemon the Be