Ingredients

• 2 tablespoons rock salt
• 450-500gfresh live lobster, placed in freezer for 45 minutes

• 500mlhomemade fish stock
• Chopped lobster shell, legs and body
• 1cmthick slice of lemon
• 1 tablespoonlemon juice
• 1/8 teaspooncayenne pepper, to taste
• 1 sprigthyme

• 2tablespoons olive oil
• 20g butter, chopped
• 3eschalots, finely diced
• 2garlic cloves, crushed
• 50gCarnaroli risotto rice
• 300mlreserved lobster stock

• 3baby asparagus
• 2baby zucchini with flowers attached, (stamens removed), trimmed and halved lengthways
• 3baby turnips stem trimmed and halved lengthways

• 100mlreserved lobster stock
• 20gbutter, chopped
• Chervil, sprigs picked for service

• 2tablespoons olive oil
• 5gblack truffle, thinly shaved
• 25gChanterelle mushrooms, trimmed

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