Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

by David Everitt-Matthias
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Ingredients

Fish & Shellfish

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

Store Cupboard

Speciality Ingredients

Fresh Meat

Bakery

  • 100g of pain d'epice loaf, made into fine breadcrumbs