2 Southern Rock Lobster (600 gr. each)
4 x 30cm sheets dried wakame
160 gr. salted Lescure butter
1 tsp white pepper corns
200 gr. natural yoghurt
3 teaspoons molasses
50 gr. shio konbu
fresh curry leaves
Lobster: Place the live lobsters in the freezer for 30-40 min. Kill them by piercing the brain with a sharp knife. Quickly blanch them in boiling water & then refresh in iced water. Use a small sharp knife to cut the membrane between the head & body. Twist to separate the two parts. Reserve the head for another use. Twist the middle segment of the tail and pull carefully to remove the intestinal tract. Cut the tail in half with a large, very sharp, knife. Reserve until required. Wash the wakame in cold water then wash with hot water from the tap. Rinse again with cold. Roast the peppercorns in a small pan until they begin to pop. Place in a course pepper grinder and season the lobster tails well. Divide the butter into 4 slices and place a slice onto the flesh of each tail. Wrap each tail in a sheet of wakame. Sous-vide each separately on a medium pressure. Cook in a water bath at 52ºC for 8 min.
Yoghurt: Heat the molasses and mix with the yoghurt. Pour into a sous vide bag and seal with low pressure. Steam for 12 h. at 95ºC. The yoghurt will be caramelised with a little milk fat split from the mass. Pour into a thermomix and blend at high speed to emulsify. Reserve until required.
Konbu: Rinse the konbu in cold running water for 10 min. Pat dry, then place in an evaporator overnight till crisp. Chop very finely with a heavy chef's knife & reserve.
Curry leaves: pick the fresh curry leaves, 3-4 per person, and heat 200 ml. of peanut oil to 170ºC. Fry until crisp and drain on absorbent paper & season with a little sea salt.
Place ½ a lobster tail on each plate and garnish with a teaspoon of yoghurt, a sprinkle of konbu and 3-4 curry leaves per person.