Lobster tail with macadamia paste and a salad bouquet

1. Cut the lobster at the head with a knife and then remove the tail raw.
2. Insert 2 satay skewers through the tail to keep it straight during boiling.
3. Boil the tail in salted water - 1 minute for every 100 grams of weight.
4. Keep the lid on the pan while boiling and then cool the tail in ice water.
5. Clean the inside of the tail and remove the skewers.
6. When serving, trim the tail neatly and warm at a low temperature.

1. Boil all ingredients down to a thick syrup.

1. Clean the bunch carrots and rinse well to remove all sand.
2. Cut the bunch carrots into fine, even pieces.
3. Sauté the chopped ginger, garlic, and shallot in the pan with a little oil.
4. Then add the bunch carrots.
5. Add a little salt and the kombu broth, cover, and stew until tender.
6. Once the carrots are completely cooked, blend them in the food processor.
7. While blending, add the beurre noisette.
8. Add pepper and salt to taste if desired.

1. Brown the macadamia nuts in the oven at 175°C for 9 minutes.
2. Set aside 3 nuts for garnishing the lobster tail.
3. Let the nuts cool and blend them into a paste in the food processor.
4. Add salt and sambal to taste.

1. Add the tomato paste and sauté everything well.
2. Add the cognac and white wine and cook until the liquid has evaporated.
3. Pour water over the lobster carcasses until just covered. Tip: use turbot stock instead of water
4. Add the saffron and smoked paprika powder.
5. Simmer the stock for about 1 hour on low heat.
6. After cooking, strain everything through a cloth.
7. Reduce the stock until about 15 percent remains.
8. Make sure the stock does not become too salty and thicken it a little if needed.
9. Let the stock infuse briefly on the heat with kaffir lime leaf and cover with foil.
10. Let the stock stand off the heat to continue infusing.
11. After 30 minutes, remove the lime leaves.
12. Finish the sauce with butter, crème fraîche, lime juice, and fish sauce.

1. Make a bouquet of the baby spinach, enoki mushroom, watercress, Hippo tops, and the chive tip.
2. Blanch the remaining back part of a chive stem and then wrap it around the salad.
3. Drizzle with a little olive oil before serving.

1. Cut a small thin ribbon from the vegetable sheet.
2. Fry the ribbon very briefly at 170°C and wrap it around a pen, then place it around the salad.

1. Place the lobster tail on the plate and glaze with the miso glaze.
2. Grate the remaining macadamia nuts over it.
3. Arrange the macadamia paste next to the lobster tail and place the salad bouquet in it.
4. Serve with the lobster sauce.