Lobster Consommé, Tomalley, Poached Lobster, Sea Urchin, Razor Clams, Caviar, and Apple-Horseradish Marshmallow
For the Lobster:
Drive the tip of an oyster knife through the center of the lobster’s head, right behind the eyes, and twist the knife several times. Let the lobster relax for a few minutes; then separate the tail, claws, knuckles, and bodies. Reserve any roe and/or tomalley. Make a 5 percent salt-water solution. Submerge the tails, claws, and knuckle in the solution for 15 minutes. Drain well and refrigerate lobster overnight. The next day, bring a pot of water to a boil, add the seaweed, and season with salt. Reduce heat and bring water to 160°F. Poach the claws for 4 minutes, tails for 3, and the knuckles for 3. Remove from water and cool. Remove meat from the shell and cut into ½-inch x ½-inch pieces.
For the Lobster Consommé:
In a food processor, combine the lobsters, carrots, fennel, shallot, star anise, fennel seeds, and egg whites. Pulse the mixture until fine. In a large pot, bring the lobster stock to a simmer. Slowly whisk in the lobster-egg white mixture. Let a raft form slowly for about 25 minutes. Gently pass the stock through a chinois lined with several layers of cheese cloth. Chill. Once set, you may need to adjust the texture with gelatin. Once you attain the proper texture, pour a few ounces in a bowl, cover with plastic wrap, and reserve refrigerated.
In a juicer, juice the apples and then horseradish separately. Weigh 400 grams apple juice and season with about 25 grams horseradish juice, depending on the pungency. Season mixture with malic acid and lime juice. Pour 50 grams of the juice mixture into a saucepan and disperse 0.425 grams agar agar into the juice. Bring to a simmer then disperse into remaining juice. Once cool and set, gently whisk and pass through several layers of cheese cloth. Weigh liquid and the disperse 1.25 percent Versawhip and 0.25 percent xanthan gum. In a stand mixer fitted with a whip attachment, whip to the texture of shaving cream. Spread on a plastic wrap-lined sheet tray, wrap with additional plastic, and freeze. Once frozen, cut into cubes.
For the Tomalley “Jam”:
In a saucepan, disperse the agar agar into lobster stock, bring to a simmer, and cook 3 minutes. Pour stock into a blender and purée until temperature drops to 70°F. Add the tomalley and purée until combined. Pass through a chinois and cool until set. Purée once more.
For the Razor Clams:
In a small pot, bring the wine, kaffir lime leaf, and lemongrass to simmer. Remove from heat and steep for 20 minutes. Prepare an ice bath with a bowl set over the top. Strain the wine mixture and bring back to a simmer. Add the razor clams to the pot and cover. Immediately remove from heat. Wait 1 minute, uncover, and gently pour the clams and wine into the bowl over the ice bath. Once cool, remove the clams’ stomachs and reserve for another use. Thinly slice the neck and set aside.
For the Lobster Reduction:
In a large pot, reduce the stock by two-thirds. With an immersion blender, emulsify the roe reserved from the Lobster. Season with vinegar and glucose.
To Assemble and Serve:
In a small bowl, dress the Lobster and Razor Clams with Sherry vinegar, lemon juice, lemon zest, and a few drops of olive oil. Plate the lobster-razor clam salad atop the Lobster Consommé. Plate a few Apple-Horseradish Marshmallows and drops of Lobster Reduction. Quenelle the Tomalley Jam and plate on the rim of the bowl. Garnish the dish with king leaf, caviar, sea urchin, sea salt, and apple batons.