Serves 6

Prep time 20 mins


For the lobster poaching stock

3 lobsters (600g each)
1 small onion, chopped
2 carrots, chopped
2 celery stick, chopped
½ fennel bulb, chopped
1 leek, chopped
Olive oil
Few peppercorns
2 sprigs of thyme
Few sprigs dill
2 garlic cloves, crushed

For the dressing

125ml tomato juice
5ml Worchester sauce
Half a lemon, juiced
2 tsp. rock salt
2ml vodka
2 tsp. horseradish sauce
25ml sunflower seed oil
½ tsp. celery salt
1 egg yolk
2 tbsp. Dijon mustard


For the lobster

Place all the ingredients in a large pot, cover with cold water and bring the water to a rolling boil. If lobsters are alive, place on a chopping board and with a sharp knife run down the head with a swift motion to stun the lobster. Place in the boiling water and cook for 3 minutes, plunge immediately into iced water to stop the cooking process. Allow to cool completely and shell the lobster.

For the dressing

Blend the egg yolk and mustard in a food processor, add the tomato juice, Worchester sauce, salts, vodka and horseradish, switch on low speed and gradually add the oil, taking care not to over blend as it could split. Adjust seasoning and refrigerate until needed.
Dress lobster with some of the dressing and plate – in this recipe chef used salted and cured Japanese radish, avocado cream, squid ink aioli, basil gel and celery jelly.