Native lobster, roasted heritage carrots, carrot purée and buttermilk purée
by David Everitt-Matthias
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Ingredients
Fish & Shellfish
3 lobsters, native, 600g-800g each
Oils & Vinegars
50g of olive oil
rapeseed oil
Dairy
160g of unsalted butter
600ml of double cream
100ml of milk
1000ml of buttermilk
Fruit & Vegetables
1/2 lemon, juiced
500g of carrots, peeled and finely sliced
3.5g of lemon juice
Store Cupboard
salt
pepper
Speciality Ingredients
6 small heritage carrots, purple, with tops left on
6 baby heritage carrots, young, orange, tops left on
5g of agar agar
5g of xanthan gum
2.5g of lecithin
Fresh Meat
100g of duck fat
Bakery
100g of pain d'epice loaf, made into fine breadcrumbs