Lobster bisque with scallop boudin, wasabi roe and micro chardi

3 lobster tails (about 150 gm each), shells removed 
and reserved 
400 gm butter, coarsely chopped 
100 ml pouring cream 
200 gm prawn shells (see note) 
1 small carrot, coarsely chopped 
50 gm onion (about ½ onion), coarsely chopped 
50 gm coarsely chopped fennel 
2 ripe tomatoes, halved 
6 golden shallots, peeled 
4 garlic cloves, peeled 
4 parsley stalks 
2 thyme sprigs 
4 whole black peppercorns 
25 gm butter, melted 
25 ml extra-virgin olive oil 
25 ml Cognac 
50 ml dry white wine 
50 gm tomato paste 
500 ml 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. 

500g FRESH scallop meat (roe off)
300g cream
3 egg whites
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.

Apple Martini

Here is my apple martini recipe, make sure you use freshly pressed apple juice or else it wont come out green.

45ml vodka or gin
40ml freshly pressed apple juice
10ml lemon juice
10ml vanilla & cinnamon syrup*

Method: shake &strain
Glass: martini
Garnish: apple fan

Vanilla & Cinnamon Syrup 

2 vanilla pods
500g caster sugar
250ml water
2 cinnamon sticks

Scrape vanilla pods and break cinnamon sticks. make sugar syrup, then add remaining ingredients into a cryvac bag. Seal with pressure around 12-15 depending on volume inside each bag. If unsure seek the help of the Chef’s. Cook on medium heat for 1 hour, ensure there is a cloth on the bottom of the pot so the cryvac bag does not stick or burst. Allow to cool, then place in a covered container in refrigerator. Do not strain as flavours will intensify.


Recipe thanks to Julian Serna