1l apple juice - (cloudy - brand name i have used is caviston’s)
2 or three tablespoons of maltodextrin (thick and easy)
for the compressed apple discs:
irish cider balsamic vinegar
6 granny smith apples
for the lime creme fraiche:
4 tubs of creme fraiche
for the parsnip crisps:
vegetable oil for fryer
For the parsnip crisps: Slice parsnips on a mandolin and fry in oil at 130 degrees, remove and allow to dry out and season.
For the apple gel: Heat apple juice and add balsamic vinegar to taste.
Add the setting agent and allow to cool before piping into a small squeezey bottle
For the creme fraiche: Whip creme fraiche and season with lime juice, zest and salt before piping into a small squeezy bottle
For the compressed apple discs: Use a small cutter and mandolin to cut out apple discs. Place in a vac pac bag and pour in apple juice, citric acid and balsamic vinegar to taste. Vacuum the bag and allow the flavours to infuse.
For the lobster: Blanch the lobster in very salty boiling water with a skewer through its middle to stop it curling.
Blanch the body for 1-2 minutes and the claws for 4 depending on the size of lobster
Remove the lobster from its shell and place in a vac pac bag with butter.
Place it in a water bath for ten minutes at 52°C.
Remove from bag, retaining buttery juices. Season juices and lobster
Squeeze lime into the buttery juice and serve poured on the salad.
To finish: Place all components on the plate and decorate