Temia

Method: Lobster bisque 1.) Cut the lobster head into 4 pieces and sautee it with the oil until it turns brown. 2.) Put all the vegetables chopped and saute them for 5 more minutes 3.) Add the tomato paste and saute 2 more minutes 4.) Put the alchool and deglaze the stockpot add 3 litres of water and simmer for 30 minutes and skim of any impurities. Tapioca lobster cracker 1.) Bring the 2,5 l bisque to a boil and add the tapioca stir and cook for 20-25 minutes 2.) Spread it on silicone mat and put in in the oven at 70 degrees for 6-8 hours until it s completely dry 3.) When it s dried break it into pieces and deep fry it very hot oil for 5-10 second until it puffs. Lobster salad Bring 2 litres water to a boil add salt and boil the lobster tail on its shell for 7-8 minutes and put it in water bath with ice to cool.remove the shell and chop the lobster. Quick ponzu sauce Mix all together use the quantity you need and reserve the other for many other uses. Chilli ponzu mayo Mix all together ( mayo, garlic chilli paste, ponzu). Avocado Scoop the avocado with a parissien tool to have avocado balls.