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

Ingredients

Oils & Vinegars

  • 50g of olive oil
  • rapeseed oil

Dairy

  • 160g of unsalted butter
  • 600ml of double cream
  • 100ml of milk
  • 1000ml of buttermilk

Store Cupboard

Speciality Ingredients

Bakery

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