Salad of Southern Rocklbster Tail with Mushrooms, Grapes and Celery

for the Rocklobster
1 x 300g green Southern Rocklobster tail
sea salt
white pepper
50g mild profile EV olive oil

other ingredients 4 King mushrooms, split lengthwise into four even slices
16 Shemeji mushrooms, various sizes
Enoki mushrooms
sea salt
black pepper, freshly ground
EV olive oil
50g shallot, peeled weight, mixed into 50g fresh strained lemon juice
80g very finely sliced inner celery
celery leaves
red grapes, halved
Rocklobster or dende or chilli oil
1 lime, fresh strained juice

Method
pre heat the sous–vide bath to 60°C
Butterfly the tail end of the Rocklobster tail so that it has and even thickness. Season it and place it in a vac bag. Add the olive oil and vacuum seal the bag.

cooking times vary
from the service fridge minimum 12 hours refrigeration — 20 minutes
from live, prepped and cooked (meaning no prolonged refrigeration) — 10–12 minutes
Rest in a warm place for 10 minutes.

Fry the king mushrooms in the EV olive oil, then fry the Shemeji and Enoki and drain on paper towel. Lay four slices of the King mushroom on the plate and place a small amount of the shallot in lemon juice on top. Lay two slices of Rocklobster tail on top, season lightly and then garnish with the celery, celery leaves other mushrooms and grapes. Drizzle a little oil around the edge and serve immediately.

This dish is good hot or cold.