Ingredients
(Serves four)

200ml fish stock
4tbs passion fruit purée
100g butter
600kg lobster
4 baby carrots
4 spears English asparagus
4 spears white asparagus
8 spears wild asparagus
100g fresh peas
100g fresh broad beans
1 tomato (concassé)
1 passion fruit
3tbs saffron mayonnaise
1/4 punnet red amaranth cress
4 courgette flowers
3 pickled Cornish new potatoes
2 punnets pea shoots
50ml lemon dressing

Method

To prepare the passion fruit sauce, reduce the fish stock and combine with the passion fruit purée. While still warm, work in the chilled butter to form an emulsion. Steam lobster for five minutes and remove the shell. Blanch the carrots, all asparagus, peas and broad beans in a minimal amount of water. Add the tomatoes and the seeds of half the passion fruit to the passion fruit sauce.

Slice the lobster into four and warm in passion fruit sauce. Dress the plate with the saffron mayonnaise. Place on top the blanched vegetables and the lobster along with the passion fruit sauce.

Dress the cress, courgette flowers, potatoes and pea shoots with lemon dressing and sprinkle on top.

by Dean Timpson, head chef, Dean Timpson at the Compleat Angler