Ingredients

• 4 x small whole cooked lobster
• 50g/1¾oz butter
• 1 mango
• peeled and finely diced
• 1 vanilla pod
• seeds only
• 1 lime
• juice only
• 1 tbsp sherry vinegar
• salt and black pepper
• 40g/2½ oz yellow frisée lettuce (from the centre of the lettuce)
• 6 English radishes
• finely sliced on a mandoline
• 1 tbsp finely chopped chives
• 40g/2½ oz sea aster
• 40g/2½ oz bull's blood leaves
• 40g/2½ oz baby red sorrel
• 40g/2½ oz mache salad leaves
• 1 red pepper
• finely diced

Directions

• Cut through the lobsters at the head joint
• setting aside the heads. Place the lobster cut-side down onto a plate lined with kitchen paper to drain.
• Chop the tail fans off at the other end and set aside.
• Snip down the inside of the remainder of the tail shell and ease off of the lobster meat – you want the tail in one piece. Then carefully crack the claws and ease the meat out.
• Heat a large frying pan until medium hot
• add the butter and lobster meat and just warm through
• then remove the pan from the heat.
• Once it is cool enough cover the pan with cling film then place the smoke gun under the cling film and smoke for five seconds.
• Reseal the cling film around the pan then leave to cool while you assemble the plates.
• For the dressing
• place the mango
• vanilla seeds and lime juice into a small food processor. Blend to a purée then pass through a fine sieve into a bowl.
• Add the sherry vinegar
• then check for seasoning
• adding more lime if needed
• salt and black pepper.
• For the salad
• place the frisée
• radishes and chives into a bowl and dress with a little of the mango dressing.
• Combine the remaining leaves together in a separate bowl.
• To serve
• place the heads of the lobster
• cut-side down at the top centre of each plate. Lay a line of the dressed frisée salad down the centre of the plates.
• Carve the smoked lobster tail meat into thick slices and lay over the dressed frisée
• then place the tail fan shells at the bottom.
• Place the claw meat either side of the heads at an angle – it should resemble a lobster.
• Scatter the remaining leaves around the plates
• with a few pieces of red pepper in between.
• Finish with a little drizzle of the mango dressing.