Rocklobster salad with Middle Eastern influences

serves 1

75g Rocklobster leg and knuckle meat
1g Maldon sea salt
white pepper, freshly ground
20g EV olive oil

for the salad
40g very finely julienned zucchini, sweat for 30 second in EV olive oil
2–3 radish or rocket leaves
½ an orange, segmented, squeezed out strained juice
40g very ripe pomegranate seeds
½ pickled lime, pulp discarded, rind very finely julienned
10g red onion, very finely sliced
10g EV olive oil
2 sprigs each of mint, flat leaf parsley, and chervil, stalked and coarsely chopped
a few chives finely sliced
white pepper, freshly ground
sea salt

Method
Lightly oil a mould for the Rocklobster. Roll the leg and knuckle meat through the EV olive oil and seasonings and pack it into to the prepared mould, vac it and date it. Shrink the vac pack by dropping it into boiling water for 3–4 seconds and then immediately dropping the pack into an ice bath.

prepared portion SHELF LIFE

clean spoons, tongs and food service gloves must be use to achieve this shelf life
Live and just killed — shelf life at a consistent 2 °C/35 °F 5 days.
Commercially frozen and thawed at 2 °C/35 °F for 24 hours — shelf life at a consistent 2 °C/35 °F 4 days.

note — it is a general rule that vegetable wrap lessens the shelf life slightly usually 20%.

to cook
pre heat sous–vide bath to 80 °C/176 °F
If packed in china, cook for 25 minutes, stainless steel for 20 minutes, and allow to rest under heat lamps for 10 minutes.

to serve
Put the leaves on the plate. Lightly season the zucchini and make a nest to hold the lobster. Mix the salad ingredients together, season and arrange on the plate. Open the Rocklobster portion, drain and transfer to the centre of the zucchini nest and serve.

top right hand images showing before and after shrinking