Lobster and quinoa salad

Preparation method

1. For the quinoa, rinse the quinoa under cold running water briefly and drain. Place into a saucepan and cover with the 400ml/14fl oz of water, bring to a simmer, then cover the surface with a cartouche of greaseproof paper. Cook over a low heat, until all of the water has been absorbed and the quinoa is tender.

2. Fluff up the grains of quinoa with a fork, then transfer to a bowl and place into the fridge to chill. Once chilled, divide into two equal portions. Set one portion aside, which will be the 'wet' quinoa.

3. Preheat the oven to its lowest setting. Spread one portion of the quinoa evenly over a baking tray and place into the oven for about one hour, or until completely dried out. Set aside.

4. For the pickled carrots, place the vinegar, water and sugar into a non-reactive pan and gently heat, stirring continuously, until the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Divide the pickling liquid evenly among three bowls.

5. Finely slice the baby carrots and baby beetroot and place each into separate bowls with the pickling liquid. Set aside to marinate for at least one hour.

6. Meanwhile, for the lobster, kill the lobsters humanely by placing them into the freezer for half an hour, then piercing them between the eyes with a sharp knife.

7. Bring a large pot of water to the boil, then add the lobsters and cook for 5-6 minutes, or until the lobsters are just-cooked. Remove from the pan and place into a bowl of iced water until cooled. Remove the lobster meat from the shells, keeping the pieces as whole as possible. Crack the claws and knuckles and remove the meat. Set aside. (You can reserve the shells to make stock in another recipe.)

   Technique: Removing the meat from cooked lobster

8. Peel and slice the carrots into large ribbons using a vegetable peeler. Gently heat the butter in a pan until foaming, then add the carrots and cook for 2-3 minutes, or until tender. Remove from the pan and drain on kitchen paper.

9. Finely slice the lobster tail lengthways into pieces 3mm/⅛in thick. Lay half the lobster slices next to each other over a sheet of cling film, overlapping the lobster by about ½cm/¼in, to make a rectangle roughly 7cm/3in wide. Lay half the cooked carrot slices over the lobster, overlapping them in the same fashion. Repeat to make a second portion of lobster and carrots.

10. Sprinkle a tablespoon of the ‘wet’ quinoa over the carrots and add a few toasted cashew nuts. Season with salt and freshly ground black pepper, then roll up the lobster and carrots into a tight cylinder. Twist the ends of the cling film to seal.

11. Place a steamer over a pan of boiling water, then arrange the lobster and carrot rolls in the steamer. Cook for 1-2 minutes, then remove from the steamer and set aside to cool for a few minutes. Once cooled, remove the cling film and cut each roll into 3cm/1in pieces. Set aside.

12. For the carrot emulsion, peel and grate the carrot into a pan, add the butter and orange juice and bring to a very gentle simmer over a low heat. Place a cartouche of greaseproof paper over the carrots and cook gently for 25 minutes, or until softened.

13. Transfer the carrots to a food processor, add the olive oil and blend until smooth. Pass the mixture through a fine sieve and season to taste with salt and freshly ground black pepper.

14. Preheat oven to 180C/350F/Gas 4.

15. For the cashew nut sauce, place the cashew nuts onto a baking tray lined with parchment paper and roast in the oven for about ten minutes, or until golden-brown. Remove and set aside to cool.

16. Roughly chop a quarter of the cashews and set aside. Finely grate another quarter of the cashews and set aside. Place the remaining cashews into a food processor with the argon oil, water and sherry vinegar and blend until smooth. Pass through a fine sieve, then season to taste with salt and freshly ground black pepper.

17. For the brown butter emulsion, place the butter in a small pan over a low and leave until melted. Continue to cook until the butter turns a golden nut-brown, then remove from the heat.

18. Place the tarragon vinegar, water and egg yolks into a small bowl set over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl) and whisk until the mixture is pale and fluffy. Continue whisking while slowly pouring in the melted butter, until the mixture is smooth and emulsified. Remove from the heat and season to taste with salt and freshly ground black pepper.

19. For the lobster, mix the oven-dried quinoa and panko breadcrumbs together in a bowl. Dust the lobster knuckle meat in the seasoned flour, dip into the beaten egg and then roll in the quinoa and panko mixture.

20. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully drop the coated lobster knuckles into the oil and fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

21. To serve, melt the butter in a frying pan until foaming and gently fry the lobster claw meat for a few minutes to heat through. Spoon some of the brown butter emulsion into the middle of four serving plates. Place a small chef’s ring onto the plate and fill with the remaining oven-dried quinoa, then carefully remove the ring. Place the lobster claw on top of the quinoa and garnish with the micro fennel cress.

22. On the other side of the plate, make a swipe with the carrot emulsion then place the fried lobster knuckle on top. Arrange the pickled carrots and beetroot over. Make a swipe with the cashew emulsion and place the lobster and carrot roll on top. Arrange some shaved baby fennel over the lobster and carrot roll and sprinkle over the grated and chopped cashews. Dot the orange cubes around the plate.

Over 2 hours preparation time

Over 2 hours cooking time

Serves 4