Structures of rhubarb with lobster, green asparagus, and Nasturtium cress

Crayfish oil:

1. Chop up the crayfish waste.
2. Roughly chop the shallot.
3. Sweat the shallot in a dash of the vegetable oil.
4. Add the crayfish waste and tarragon and fry off for a minute or 2.
5. Add the tomato paste and mix well.
6. Add the bay leaf and vegetable oil and allow to infuse for 3 hours at 60°C.
7. Strain the oil through a fine sieve and keep in the refrigerator.

Rhubarb jelly:

1. Wash the rhubarb stalks.
2. Run them through the juicer.
3. Boil 500 g of rhubarb juice with the salt, icing sugar, and Vegetal.
4. Pour out thinly onto a tray.

Pickled rhubarb:

1. Cut the rhubarb into 15 cm long pieces.
2. Cut the pieces lengthways on the meat slicer, to about 1 mm thick.
3. Bring the white wine vinegar, mirin, sugar, rice vinegar and salt to a boil.
4. Allow the liquid to cool to 75°C.
5. Place the rhubarb into a vacuum bag or jar and fill up with the hot liquid.
6. Seal the jar or vacuum bag.
7. Save in the refrigerator until needed.

Rhubarb gel:

1. Bring the rhubarb juice, sugar and agar agar to a boil and cook for 3 minutes stirring continuously.
2. In the meantime, heat up the grapefruit juice to 80°C and pour in the rhubarb juice whilst stirring.
3. Pour the mixture into a big tray and allow to set in the fridge.
4. Break up the rhubarb jelly and blend on full speed until the gel is completely smooth.
5. Sieve the gel through a fine sieve and store in the refrigerator.

Grilled green asparagus purée with tarragon:

1. Grill the green asparagus on all sides until they are fully cooked.
2. Blend the grilled green asparagus in the Thermoblender with the tarragon, olive oil, white wine vinegar and as much water as needed to make a smooth purée.
3. Season with salt, pepper and if needed, some more white wine vinegar.

Classic lobster:

1. For the court bouillon, heat the oil in a pan and add the coarsely chopped vegetables.
2. Fry gently without allowing the vegetables to turn brown, and then add the white wine.
3. Reduce by half, and then add the water, the vinegar, the herbs, and the salt.
4. Steep for about 40 minutes and then strain through a cheesecloth.
5. Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100 g.
6. Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
7. Clean the lobsters by slicing through the shells lengthwise and removing the digestive tract from the tail section.
8. Reserve the corail from the head. If desired, combine this with mayonnaise or flour and butter for a warm sauce.
9. Remove the baleen from the claw meat.

Crayfish oil and buttermilk vinaigrette:

1. Mix the cream and buttermilk well together.
2. Season to taste and add the crayfish oil.
3. Stir just before serving. This vinaigrette is best served table side.

Nasturtium leaves in chive oil:

1. Cut the chives in 1 cm pieces.
2. Add the chives and grapeseed oil to the Thermomix and blend 10 seconds on full speed.
3. Continue blending for another 5 minutes at 80°C on speed 6.
4. Pass through a coffee filter or muslin cloth.
5. Cut the nasturtium leaves using the smallest cookie cutter and trim the stems.
6. Place the nasturtium leaves on a piece of parchment paper, that fits in a vacuum bag, and dress with chive oil.
7. Cover with another piece of parchment paper and vacuum on full in a vacuum bag.
8. Store in the refrigerator and use within a day.

Finishing and presentation:

1. Drain the pickled rhubarb and lay out flat on a sheet of baking paper as wide as half of the plate.
2. Use the largest cutter to press down and then use a sharp knife to cut away around the cutter.
3. Carefully place the pickled rhubarb on the plate and gently remove the baking paper.
4. Generously season the lobster with salt and pepper and place it on the plate lying on its side.
5. Drizzle the Indian cress in chive oil over the back of the lobster.
6. Pipe dots of the grilled green asparagus crème with tarragon over the rhubarb jelly.
7. Drape the rhubarb jelly from the lobster to the pickled rhubarb.
8. Pipe dots of rhubarb gel over the jelly and finish both jellies with the dill flowers.
9. Mix the crayfish oil emulsion dressing well and finish at the table.