4 lobsters (1lb in weight each)
1 head of cauliflower
1 head of celeriac
4 heads of baby fennel
For the sauce 200ml of fresh vegetable stock
150g of unsalted butter
2 sticks of lemon grass
Cook cauliflower in milk. Melt cream and butter in a small pot. Drain cauliflower and liquidise adding cream and butter. Season.
To prepare the lobster remove tail and claws and cook separately in a court bouillon. Cook tails for three minutes cook claws for three-four minutes.
Slice celeriac into thin slices and deep-fry.
To make the sauce boil vegetable stock and lemon grass for two minutes. Whisk in butter. Cook baby fennel in salted water.
Garnish with chives and dill.