INGREDIENTS lobster-recipe-x-4

Recipe serves 4

Ready Made Egg Yolk Pasta	400g
Cooked Lobster (Shells Roasted @180oc until Golden then Sous Vide with 100ml Rapeseed Oil for 1 Hour)	1
Butter	75g
Foie	75g
Egg Yolk	85g
Lemon Juice	20g
Salt	3g
Water	60g
Edible Flowers
Wild Garlic oil (200nl Neutral Oil Blitzed with 2 Handfuls of Wild Garlic, Strain Through Muslin Cloth)
Egg Yolk & 100g Grated Parmesan for Emulsion (Sauce)	3