Lobster Two Ways, Mixed Cabbage Purée and Hibiscus Flower Mulled Wine Syrup

Before starting this Lobster Two Ways, Mixed Cabbage Purée and Hibiscus Flower Mulled Wine Syrup recipe, make sure you have organised all the necessary ingredients.

For the court-bouillon: In a large saucepan filled with cold water, add the Kombu seaweed cut into squares.

Add two generous pinches of coarse salt...

... followed by two generous pinches of Espelette pepper. Bring to a boil and reduce the heat to maintain a gentle boil.

For the mulled wine: In a separate saucepan, pour the castor sugar.

Add 10 grams of dried hibiscus flowers for a kick of acidity...

... Voatsiperifery wild pepper from Madagascar (available in Asian grocery stores)...

... the star anise and cardamom.

Cut half a vanilla pod in half. Scrape the seeds out with a knife...

... and add to the other spices.

Add the cinnamon stick.

Peel the fresh ginger, cut into pieces...

... and add to the spices.

Without adding water, cook over medium heat...

... to make a spiced cooked sugar.

Remove from the heat when the sugar starts to caramelize.

Deglazer with red wine.

Bring to a boil...

... and flambé. Reduce until you obtain a syrupy consistency.

For the mixed cabbage purée: Remove the green leaves from the cauliflower.

Using the tip of a knife, cut 1/3 of the cauliflower into small florets.

Set aside.

Cut the remaining 2/3 into big florets and place in a saucepan.

Repeat the same operation for the Romanesco broccoli. Start by cutting 1/3 of the broccoli into small florets (reserve)...

... and the remaining 2/3 into big florets. Combine with the cauliflower.

Add the milk...

... and the whipping cream.

Add coarse salt.

Bring to a boil and cook over medium heat until thoroughly cooked.

Remove the damaged outer leaves from the Brussels sprouts.

Select a few leaves (they should be green and regular). They will be used later as a finish on the plate.

Set aside.

Cut the rest of the Brussels sprouts in half...

... and slice finely.

Add to the reserved small florets.

Cooking the lobster: Immerse the lobster (still alive) in the boiling court-bouillon.

Poach for 3 minutes.

Remove from the court-bouillon...

... and immerse in a bowl filled with cold water and ice cubes. This will instantly stop the cooking process.

Remove the two claws...

... and return to the boil for another 5 minutes in the court-bouillon.

For the lobster butter sauce: Separate the head from the body.

With your fingers, tear the head open in half, separating the 'legs' side from the rest of the head.

Extract all the meat inside the head.

Using a knife, cut the rest of the head...

... into small pieces. Nothing is discarded for this recipe!

Place all the head pieces into a small saucepan...

... together with 10 grams of dried hibiscus flowers...

... and the butter.

Cook over low heat to melt the butter.

Stir at regular intervals so that the lobster shells are thoroughly combined with the melted butter. Keep warm.

When the claws are cooked...

... remove from the court-bouillon and immerse in ice water. Reserve the court-bouillon for a later use.

Break the shell, pressing firmly on the lobster tail.

Remove the shell gradually, one ring at a time.

The tail meat should be kept whole and intact.

Cut the tail meat in half, lengthwise.

Remove the main vein. Reserve the meat.

Separate the claws from the elbows.

Break the claws shell, hitting it with the blade of a big knife...

... and gently extract the meat with the fingers not to damage it. Reserve with the two tail pieces.

At this stage, the mulled wine should be reduced.

Pass the syrupy preparation through a fine sieve or a chinois with metal mesh.

Deglaze the bottom of the saucepan with balsamic vinegar...

... and reduce again. Strain the juice and add to the sieved mulled wine.

Press the ingredients firmly with the back of a spoon to extract as much flavour as possible.

Keep warm.

Shell the lobster elbows. We recommend using fish scissors for an easier operation.

Gently extract the meat.

Cut into small pieces.

Set aside.

Finely mix the lobster butter.

Pass through a fine sieve or a chinois with metal mesh, pressing firmly on the ingredients to extract as much flavour as possible.

Set aside.

Blanch the Brussels sprouts leaves in the boiling court-bouillon for 10 to 15 seconds only.

Remove from the stock with a skimmer...

... and immerse immediately in ice water to fix the colour. Drain and reserve.

When the cabbage is thoroughly cooked in milk and cream...

... pour the preparation in the food mixer bowl and mix until you obtain a very fine purée. Adjust the seasoning if needed. You will need to get rid of some cooking juice for the purée not to be too liquid.

For the tempura lobster claws: Combine the tempura powder with 60 grams of water.

Combine well with a whisk to avoid lumps.

Steep the lobster claws in the tempura mix...

... let drip the batter excess...

... then coat with Panko breadcrumbs.

Immerse the coated claws in a deep fryer, heated at 180°C...

... and cook until both sides are golden.

Drain on paper towel.

Heat half of the lobster butter sauce in a frying pan.

Add the cauliflower and broccoli florets, together with the sliced Brussels sprouts, and sweat slowly in the sauce.

Add the lobster elbows...

... and 20 to 40 ml of reduced mulled wine.

Combine well. Keep warm.

In a small saucepan, heat the remaining lobster butter sauce. Add the two tail pieces and 20 ml of reduced mulled wine...

... and heat slowly...

... stirring gently. We don't want the lobster to cook again, the point of this operation is to reheat it.

Use a large dinner plate to serve this dish.

Place the cauliflower and broccoli florets at the bottom of the plate.

Arrange small quenelles of cabbage purée between the florets.

Place a Brussels sprout leave on each quenelle...

... and sprinkle with a few drops of mulled wine.

Last but not least, place half of the lobster tail (sprinkle some fleur de sel on top)...

... and one tempura lobster claw. Enjoy immediately!