Ingredients

• 1 cooked lobster
• 200g/7oz cooked chickpeas
• drained and rinsed
• 2 lemons
• juice only
• 100ml/3½fl oz vegetable stock
• 4 tbsp olive oil
• plus extra for drizzling
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 bunches fresh coriander
• ½ bunch fresh mint
• 12 blanched almonds
• 1 garlic clove
• chopped
• ¼ broccoli
• broken into florets
• ¼ hispi cabbage
• leaves separated
• 1 pak choi
• leaves separated
• small bunch chard
• ¼ romanesco
• broken into florets
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Cut the lobster in half and remove the flesh. Crack the claws to remove the meat. Slice all the flesh.
• Put half the chickpeas and half the lemon juice in a blender and add enough stock and oil to blend to a smooth paste with a mayonnaise-like texture.
• Put the remaining chickpeas on a roasting tray
• drizzle with more oil and sprinkle with paprika
• cumin
• salt and pepper. Roast for 20 minutes.
• Half-fill the lobster shell with the chickpea purée
• place the sliced lobster meat on top and drizzle with oil. Cook in a steamer for 5 minutes
• until hot through.
• Blend the coriander
• mint
• almonds and garlic with the remaining lemon juice and oil plus some seasoning to make a pesto.
• Blanch the broccoli
• cabbage
• pak choi
• chard and romanesco in a large pan of boiling water for 4–5 minutes
• or until just cooked
• and remove using a slotted spoon.
• Serve the steamed lobster with the vegetables and scatter the pesto and roasted chickpeas over the top.