Salad of Southern Rocklobster Leg and Knuckle Meat, Pancetta, Carrot and Black Lentils

300g Southern Rocklobster leg and knuckle meat, or for individual serves divided into 4 x 75g portions
sea salt
white pepper, freshly ground
50g mild flavoured EV olive oil without residual bitterness or pungency

100g black lentils, soaked for 2 hours in cold water, drained, rinsed and cooked in 300g seasoned Rocklobster stock until just tender

other ingredients
50g shallot, peeled weight, mixed with 25g strained fresh lemon juice
100g shallots, peeled weight, finely sliced and crisped in clean corn oil
sea salt
white pepper, freshly ground
12 slices of flat fatty pancetta, crisped in a slow oven
60g blanched and peeled pistachios, roughly chopped
20g citron, diced
chervil sprigs

Method
pre heat sous–vide bath to 60°C/140°F Wearing food service gloves, season the leg and knuckle meat and put it into a vac bag or individually pack the portions. Add the oil vac and seal. straight from fridge — 6 minutes; killed, prepared and cooked — 5 minutes. Rest for 10 minutes to allow to moisture to be reabsorbed, then rapidly chill in ice.

to serve
Roll the lentils in the shallot and lemon juice and season if required. Assemble the salad, finishing it with the pancetta, diced citron, pistachios and chervil sprigs and a tiny drizzle of your favourite EV olive oil or Rocklobster oil.