MUSSELS IN A STILL AND LOBSTER MYSTERY

INGREDIENTS (to serve 4)
Steamed mussels
Mussels
50 gr butter
100 gr dry Martini
Liquid pepper
Break soaked in vinegar perfumed with Japanese reconstituted tuna
Mint
Lemon rind
Crystallised lemon
Mystery lobster
Bay leaf
Sea lettuce
Lobster tail
Turnip leaves
Baharat
PREPARATION
Place the base of the steamer over the heat and top with the ‘egg’ containing the mussels. Cook for 8 minutes until they open.
Take the steamer to the table and turn over the ‘egg’. Remove the cover and serve the mussels in the container at the centre of the table, passing a bowl with a spoon to each person in which they can serve themselves some cooking stock. They will use this to submerge the mussels. They then remove the shells and eat the mussels.
While they are eating the mussels, serve in brass bowls the liquid pepper, bread soaked in vinegar perfumed with Japanese reconstituted tuna, mint, lemon rind and crystallised lemon, to be added as they wish to the bowl of stock.
After the mussels, pass a flat plate with a knife and fork to each person, leaving the bowl next to the plate so that its contents can be used as sauce. Heat the mystery container for about ten minutes covered, then remove from the heat, and add bay leaves, turnip tops and the lobster tail. Take to the centre of the table, and leave covered for 5 to 8 minutes to complete cooking.
When the lid is removed, ask the customers to serve themselves from the lobster, adding to taste extra virgin olive oil, lobster coral, the sauce they have already made, fried claws and turnip tops, all perfumed with baharat.