6 baby fennel bulbs
For the lobster, first kill the lobster humanely by piercing through the head, between the eyes, with the tip of a heavy, sharp knife. Place the lobster into a large pan with the remaining lobster ingredients and add enough cold water to cover. Bring to the boil and cook for 7-8 minutes, or until the lobster is red and cooked through.
Lift the lobster out with kitchen tongs and set aside until cool enough to handle. Remove the claw meat, then when the lobster is completely cold, cut the lobster in half lengthways and remove the meat in one piece.
For the mayonnaise, place the egg yolks, vinegar, chilli, fennel seeds and caster sugar into a food processor and blend briefly to combine. With the motor running, gradually pour in the oil in a thin, steady stream until all of the oil is incorporated and the mixture is smooth and creamy. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Set aside.
For the celeriac, bring the milk to the boil in a heavy-based pan, then add the celeriac and caraway seeds, reduce the heat and simmer for 15-20 minutes, or until tender. Drain, reserving the milk.
Transfer the cooked celeriac to a food processor along with a splash of the reserved milk, the cream and some salt and freshly ground white pepper. Blend until smooth.
For the baby fennel, blanch the fennel in a pan of boiling salted water for 4-5 minutes, then drain and refresh in cold water. Set aside.
For the beurre noisette, melt the butter in a frying pan. Spoon off half into another pan.
In one pan, add the saffron strands, fennel seeds and garlic, then add the lobster meat, mixing in the butter.
Heat the second pan of butter until foaming, then cook gently over a low heat for 2-3 minutes, or until the butter turns nut-brown. Remove from the heat.
To serve, spoon 6 dots of celeriac purée around the plate and top three dots with baby fennel and the remaining 3 with pieces of lobster. Smear the mayonnaise across the middle of the plate and lay the lobster claw meat on top. Spoon the buttery juices over. Using a stick blender, blend the beurre noisette until foaming and spoon over the dish. Garnish with chives and micro cress.
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