Lobster, butternut squash and Sechuan Button textures, samphire and Hollandaise sauce

Sous-vide lobster: 

• 4 lobster tails 
• 20g of olive oil 

Lobster tartar: 

• lobster trims 
• lemon zest 
• 5g of lemon juice 
• 2g of chives 
• 5g of olive oil 
• 1 Sechuan Button 
• maldon salt 

Butternut squash purée: 

• 700g of butternut squash 
• 80g of onion 
• 30g of olive oil 
• 3 sprigs of thyme 
• 2g of smoked paprika 
• maldon salt 
• pepper 

Samphire and Sechuan Buttons powder: 

• 40g of samphire 
• 5 Sechuan Buttons 
• 2g of maldon salt 

Squash textures: 

• 7 round slices of butternut squash (1cm) 
• 50ml of vegetable stock 
• 20g of butter 
• 30g of butter 
• maldon salt  
• 1 sprig of thyme 

Sechuan Button caviar: 

• 250g of oil 
• 200g of water 
• 4 Sechuan Buttons 
• 1 lemon zest 
• 1g of Agar-agar 

Hollandaise sauce: 

• 3 egg yolks 
• 15g of water 
• 200g of clarified butter 
• 20ml of lemon juice 
• maldon salt 
• white pepper 
• 20g Sechuan Button caviar 
• 10g lumpfish roe 

Sous-vide lobster: 

• Trim the ends of the lobster tails and save for the tartar. 
• Vacuum pack the lobster tails with olive oil and sous-vide at 60ºC/6min.  
• Use a blow torch, gently grill the lobster. 

Lobster tartar: 

• Finely chop the lobster and the chives.
• Mix the lobster with chives, lemon zest, olive oil and lemon juice. Using a microplane grate the Sechuan Buttons to the tartar.
• Season with salt.
• Envolve all the ingredients.

Butternut Squash Purée: 

• Dice the onion and squash put them in a tray drizzle with olive oil. Mix the thyme and smoked paprika and roast at 165ºC for 30min. 
• When roasted, remove the thyme sprigs and using a blender purée the roasted squash and onion until smooth. Sieve the purée. 
• Season with salt. 

Samphire and Szechuan Buttons Powder: 

• Roast the Samphire at 170ºC/45ºmin. It should be brown, dry and have a smoke flavor. 
• Blend with the remaining ingredients to create a powder. 

Squash Textures: 

• Pick 4 slices and using 2 different sized round cutters, cut 4 “doughnuts” of squash. 
• Pick 2 slices and with a Parisienne scoop cut 12 balls of squash. 
• Vacuum pack the doughnuts and the balls of squash with some bit of maldon salt and 15g of butter. Sous-vide them at 65ºC/45min.  Blow torch the squash and finish them in vegetable stock and butter to create a glace around them. 
• Pick 1 slice and using a peeler carefully peel 4 stripes with 1 meter length. Roll them. 
• Gently cook the rolls in browns butter and thyme until golden. Season with maldon salt. 

Seechuan Button Caviar: 

• Place the into a container and freeze it for 1H. 
• Vacuum pack the water, Sechuan Buttons and the lemon zest. Infuse at 60ºC for 45min. Strain the Sechuan Button tea.  
• To a 100g of tea had the agar-agar. Boil of 2 min whisking constantly. Mix the remaining 100g of tea an put into a squeeze bottle.  
• Gently drop the tea into the cold oil to form a caviar. 

Hollandaise Sauce: 

• In a bowl whisk the egg yolk and the water. Place the bowl in a small pot with water and cook the egg yolks (aprox. 55ºC) at low heat whisking constantly. A smooth egg yolk cream should be obtained. Little by little incorporate the warm butter like making a mayonnaise.  
• Add the lemon juice a season with salt and pepper. Before serving add the lumpfish roe and the Sechuan Button caviar. 

Recipe: Pedro Larcher