Native Lobster: Butter poached with baby gem lettuce
1 lobster tail
1 head of baby gem lettuce
1 plum tomato
1 tablespoon of caviar
Poach lobster until just cooked. Wilt four leaves from
the baby gem lettuce and samphire in a butter emulsion.
Lightly grill the tomato with olive oil and thyme.
Once everything is cooked, bring together and finish with
a tablespoon of caviar and drizzle on the tomato water.