Salad of southern rock lobster, pea puree and lobster jelly

For the lobster

1. Keep the lobster tail in the shell but remove the heads and keep for the jelly.
2. Pre-heat oven to 180oC. Sear lobster tail on barbecue, grill or hot pan, then place in oven for about 3–4 minutes until lobster is just cooked. Rest in a warm place, remove the shell and cut into medallions.

For the pea purée

1. Sweat the onions and garlic in the oil over a moderate heat until soft and translucent. Add the peas and season with salt, sweat for another couple of minutes, cover with the stock and cook gently for about 5 minutes until the peas are soft and vibrant green. Blitz the contents in a bar blender until velvet smooth, season with a pinch of salt. Serve warm or hot.

For the lobster jelly

1. Heat the oil and add the chopped lobster heads, caramelise lightly and quickly, stirring constantly. Add tomato paste, stir and cook for further two minutes. Add the white wine and reduce until syrupy.
2. Add fish stock, bring to rapid simmer, lower the heat and cook very gently for 10-15 minutes.
3. Strain through a fine sieve, squeeze out the excess water from the gelatine, then strain through double layered muslin cloth. Refrigerate and allow to set.
4. On a plate swipe some of the pea purée, arrange 3 slices of lobster on the plate, finish with pea tendrils, peas, flowers, jelly and a drizzle of olive oil.