Lobster Salad with Purple Potato Foam & Italian Caviar

Place all ingredients except the lobster in a large saucepan. Bring to boil. Drop in the lobster and simmer for 4 minutes. Remove the lobster from the broth, remove its shell, and cut the tail in half, then in 2 cm medallions. Set aside.

For Salad:

Place all salad ingredients in a bowl and dress with vinaigrette made of 1 part lemon to 2 parts extra virgin olive oil. Set aside.

For Purple Potato Foam:

Peel the potatoes and cut in half. Place in a saucepan of cold water and bring to the boil. Simmer for approximately 20 minutes or until cooked. Drain. Mash the potatoes together with a little olive oil and salt, pepper to taste. Place the mashed potatoes in a canister, close the canister and charge it with a N2O catridge. Set aside.

For Sauce:

Whisk all ingredients together to make a sauce.

For Pickled Artichokes:

Clean and trim artichokes removing tough outer leaves and its heart. Combine water and white wine vinegar in a saucepan and bring to a boil. Add the artichokes and boil for 20 minutes or until just tender. Drain and cut into quarters.

To Decorate:

To assemble the salad, place the lobster pieces under a salamander or warming grill for 2 minutes. Arrange lobster pieces in the middle of the serving plates and dress with the sauce. Decorate each plate on one side with a shot of purple potato foam and garnish the foam with a teaspoon of black caviar. Place a handful of dressed salad on the other side of each plate and arrange the artichoke quarters over the salad. Complete the plates with a light sprinkling of Maldon salt.