butter, coarsely chopped
prawn shells (see note)
small carrot, coarsely chopped
onion (about ½ onion), coarsely chopped
coarsely chopped fennel
ripe tomatoes, halved
golden shallots, peeled
garlic cloves, peeled
whole black peppercorns
extra-virgin olive oil
dry white wine
of fish and chicken stock
Pinch of cayenne pepper
For bisque, preheat oven to 200C, coarsely crush reserved lobster shells and combine in a roasting pan with prawn shells, vegetables, garlic, herbs and peppercorns. Combine butter and oil and brush over shells and vegetables. Season to taste with sea salt and freshly ground white pepper. Roast, stirring frequently, until fragrant and vegetables are tender and shells pink (30-40 minutes). Transfer to a large saucepan, add remaining ingredients except cayenne pepper, bring to the boil over medium heat, reduce heat to low and simmer until liquid is reduced by about half (1-1½ hours). Cool, then blend ingredients in batches in a blender until smooth and pass through a fine sieve. Season to taste with sea salt, freshly ground white pepper and cayenne pepper.
FRESH scallop meat (roe off)
handful of chives
salt to taste (read method)
Blend the scallops, then pulse in the 300g cream, egg whites and a teaspoon of salt- Be careful not to overblend it, creating bubbles! Bubbles = no good. At the same time, make sure all the ingredients are well combined (you'll end up with a white paste-like consistency).
Fold in the chives.
Put a small amount in the microwave for 10secs, to test whether there's enough salt in the mix, adjust salt in mix as necessary.
Wrap up about 5 tablespoons of mix in glad wrap;
Then wrap that over with cling film, ending up with a Christmas cracker looking thing.
Poach in simmering water for 15 mins.
Slowly remove the sexy thing out of its shell and slice for presentation
For full assembly in an Asian spoon place small amount of bisque top with slice of boudin small amount of wasabi roe and piece of micro chard.