This dish has been a best seller over the past few months.
We are lucky to have some of the most amazing shellfish on our doorstep. Simon Letzer supplies us with all of our lobster. The lobster arrive to us live and we cook fresh every day.
On this dish we serve the lobster with fresh peach and with a crisp made out of peach puree and crisp film, also we make a jelly with peach comsomme and Sosa elastic and fill this with the lobster claw meat. Then there's fresh fennel shavings, fennel mousse, fennel pollen vinaigrette, and a lobster mayonnaise made from a lobster oil which we make using the lobster shells.
A really like the peach and lobster combination and the vinaigrette made with a beautiful bitter olive oil from southern Spain helps to balance the sweetness of the dish.