Lobster Filled Zucchini Blossoms

Method

Components

• Coconut lobster bisque
• Lobster mousseline and blossom
• Sweet potato gnocchi
• Spinach and condiments

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Method

Prepare the bisque and mousseline components first. Fill and steam the blossoms close to service; cook the gnocchi and wilt the spinach while they steam, then plate with the fresh condiments.

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Make the coconut lobster bisque

1. Heat the olive oil in a heavy roasting pan or wide, heavy based pot over medium-high heat. Add the lobster carcasses in a single layer and roast, turn occasionally until fragrant and deep orange, about 8-10 minutes. Avoid scorching the shells.
2. Remove the pan from the heat before adding the Cognac. Return it to the heat and carefully ignite to flambé if working with an open flame and trained staff; otherwise simmer for 1-2 minutes until the alcohol aroma softens. Transfer the carcasses and liquid to a stockpot.
3. In the same pan, add the carrot, shallots, garlic, fennel, sliced ginger, coriander seeds and star anise, Sweat over medium heat for 5-7 minutes until softened but not browned, Stir in the tomato paste and cook for 1 minute, then tranfer the vegetables to the stockpot.
4. Add the crustacean stock, coconut milk cream and bruised lemongrass. Bring just to a gentle simmer, skimming any foam. Cook uncovered for 35-45 minutes; keep below a boil so the cream stays smooth and shellfish flavour remains clean.
5. Strain through fine a sieve, pressing gently on the carcasses and vegetables. Discard the solids, Return the liqiud to a clean pan and simmer until slightly coating the back of a spoon. Season with salt and pepper. Add the grated ginger and cherry vinegar gradually, tasting as you go. Reduce 250ml of the bisque until thick and glossy for the mousseline. Chill separately. Keep the remaining sauce without boiling

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Prepare the lobster mousseline and blossoms

1. Keep the pike, calamari, cream, bowl and blade very cold. Cut the pike into small pieces and blend with the salt and sugar until smooth. Add the eggs and blend briefly. With the machine running on low, slowly add the cold cream, then the cool melted butter and 40g chilled reduced lobster bisque, Blend only until smooth, then fold in the chopped calamari.
2. Cook the lobster claws in gently boiling salted water for about 3 minutes for small claws and 4 minutes for large claws. Chill briefly, crack the shells and remove the meat. Dice and fold into the mousseline with tarragon, pickled red onion and chives. Keep refrigerated.
3. Gently inspect each zucchini blossom and remove the central stamen. Brush or wipe clean and keep dry. Transfer the mousseline to a piping bag. Pipe an even amount into each blossom without overfilling, then twist the petal tips gently to close. Arrange in one layer in a steamer and steam until the filling is just set and reaches 63°C at the centre, about 8–10 minutes depending on size. Hold warm briefly for service.

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Make the sweet potato gnocchi

1. Heat the oven to 200°C (400°F). Prick whole sweet potatoes and roast on a tray until completely tender, about 45–60 minutes. Split while warm, scoop out the flesh and weigh 1.25 kg. Spread briefly to release excess steam and cool until warm, not hot.
2. Pass or mash the sweet potato until smooth. Mix with Parmesan, olive oil, thyme, brown sugar, salt and a light grating of nutmeg. Fold in the potato starch and 200 g flour. Add more flour gradually only if the dough is too sticky to handle; stop as soon as it comes together. Overworking or adding too much flour makes the gnocchi dense.
3. Dust the bench lightly with flour. Divide the dough and roll into ropes about 2 cm thick. Cut into 2–3 cm pieces. Keep lightly floured and covered while shaping. Roll each piece over the back of a fork for ridges, or leave as small pillows.
4. Bring a wide pot of well-salted water to a gentle boil. Cook the gnocchi in batches. When they float, cook for another 30–60 seconds, then lift out with a slotted spoon and drain well. Arrange in a single layer.

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Make the coconut foam

1. Whisk the coconut milk and coconut water together and season with a small pinch of salt and the lime juice. Warm to about 35–40°C, then blend in the sunflower lecithin until fully dispersed. Let stand for 2 minutes so the lecithin hydrates.
2. Just before plating, place the immersion blender near the surface and blend while incorporating air. Keep the blender head partly exposed to draw in air and create a fine, stable foam. Rest for 30–60 seconds, then spoon only the airy foam from the surface. Make in small batches and use immediately; do not boil.

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Cook the spinach and prepare the condiments

1. Warm the olive oil in a sauté pan over medium heat. Add the garlic and cook briefly until fragrant but not coloured. Add the spinach in batches, toss just until wilted and season with salt. Tip off excess liquid so it does not dilute the bisque.
2. Dice the papaya, slice the pickled shiitake and shave the coconut shortly before service. Keep the curry-orange condiment and lemon aioli in piping bags or small bottles for controlled plating. Pick the lemon verbena leaves.

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Finish and plate

1. Bring the bisque to a gentle simmer. If it has reduced too far, loosen with warm crustacean stock. Taste for salt, acidity and ginger. Warm the drained gnocchi briefly in a little bisque.
2. For each warm shallow bowl, spoon a small pool of coconut lobster bisque. Add a neat nest of spinach and three or four gnocchi. Place one filled zucchini blossom on top or alongside, with its petals visible. Spoon a small crown of coconut foam onto the blossom, keeping it clear of the hottest sauce. Add small dots of curry-orange condiment and lemon aioli. Scatter papaya, pickled shiitake and shaved coconut sparingly; finish with lemon verbena. Serve immediately.