INGREDIENTS: (to serve 8)

8 Dublin Bay prawns Olive oil
1 sprig thyme Fresh butter Sea salt

Char-grilled bacon:
500 gr fresh bacon (approx. 10 x 10 cm)
2 tsp Carpier coal oil
Salt and pepper

Krupuk: 100 gr lobster flesh
100 gr tapioca flour
2 tsp water
Salt, pepper,
cayenne pepper
20 gr lobster roe

Tomato coulis:
1 can (1 kg) peeled tomatoes (Pelati brand)
3 shallots en brunoise
1 clove garlic, finely chopped
50 gr carrot in cubes
50 gr celeriac in cubes
Bag of herbs (3 bay leaves, 2 cloves, 6 juniper berries, 5 white and black peppercorns, 1 star anise)
Salt, pepper, aged balsamic vinegar, olive oil
1 beefsteak tomato (remove approx. 0.5 cm of the skin and cut en brunoise)

Tomato rolls:
2 small beefsteak tomatoes
5 tsp tomato coulis (mix with the tomato en brunoise)
Olive oil
“Strawberry” tomato 4 kumato tomatoes*
Sea salt ç* The flesh and seeds of kumato tomatoes are reminiscent of those of strawberries.

Powdered lobster roe
20 gr lobster roe

Balsamic oil emulsion (about 25 portions):
80 gr balsamic vinegar (Fondo Montobello, 13 years old)
20 ml soy sauce
10 gr Savora mustard
1 pinch Maldon salt
100 ml olive oil
75 ml olive oil

Crustacean mayonnaise:
1 egg yolk
1 tsp mustard Juice of ½ lemon
100 gr grapeseed oil
1 tsp well-reduced crustacean stock (basic recipe)

16 basil shoots

Dublin Bay prawns: Open up the prawns, clean and insert a skewer through the flesh. Season with salt and fry in hot oil for 1 minute. Finish by adding the thyme and impregnating well with butter, then fry until soft. Char-grilled fresh bacon: Season the bacon with salt and pepper and grill on all sides for 2 to 3 minutes. Leave to cool, then place in a vacuum pack with the coal oil. Cook sous-vide for 20 hours at 72C. Leave to cool. Cut off the rind and cut, using an electric slicer, into 3 slices per portion (2 mm thick, 5 cm high, 9 cm long). Brush with a little coal oil, salt and pepper. Set aside in a warm place.
Krupuk: In the Thermomix, blend the lobster flesh with the tapioca flour and water. Season with salt, pepper and cayenne pepper to taste, and mix in the lobster roe. Roll out the mixture between two silicon plates until 5 mm thick, and bake in a convection oven for 90 minutes at 100ºC with steam. Then dry in a dehydrator. Break into pieces and deep fry at 180ºC in vegetable oil. Season with salt, break into pieces and keep in a warm place.
Tomato coulis: Sauté the shallots and garlic in vegetable oil. Add the tomato and the bag of spices. Simmer for 2 to 3 hours until the texture of a paste. Drain, season with salt and pepper and add the balsamic vinegar.
Tomato rolls: Cut the tomatoes into thin slices 0.5 cm thick. Place one teaspoonful of tomato coulis at the centre of each slice and roll up. Brush with oil and keep in a warm place. Chill the remaining tomato coulis.
“Strawberry” tomato: Remove the skin down to the heart. Remove the flesh that is similar to strawberries. Season lightly with salt and keep warm.
Powdered lobster roe: Boil the lobster roe in water until reddish and firm. Drain and dry out in a dehydrator. Grind to a fine powder. Balsamic emulsion (about 25 portions): In the measuring beaker of a high-speed blender, beat the balsamic vinegar with the soy sauce, mustard, salt and 100 ml of oil for 2 minutes at 5,000 revs./ min. Gradually increase the speed and beat for 2 minutes at 10,000 rev./min, then another 2 minutes at 18,000 rev/min. Add the rest of the oil, and continue blending at between 15,000 and 18,000 rev./min until a smooth texture like toffee forms. Cover and leave to stand at room temperature. If the emulsion has heated up during the process, place the beaker containing it inside a container of iced water to lower the temperature.
Crustacean mayonnaise: Prepare a mayonnaise with the egg yolk, mustard, lemon juice and oil, and mix with the crustacean stock.


To the right side of each plate, place two croquettes of the balsamic emulsion. Using a brush, drag them to form a line leading towards the left side. Add a drop of crustacean mayonnaise on the right on top of the emulsion, and cover with a little krupuk. Place a “strawberry tomato” on the left of the plate. Using a squeezer bottle containing the crustacean mayonnaise, draw a vertical line down the middle of the plate. Place a prawn to the right and a tomato to the left of the mayonnaise line. Cover with the char-grilled bacon, and brown lightly using a blowtorch. Finish with the powdered lobster roe, some krupuk and sprigs of basil.