Heritage tomatoes, lobster, tomato & coriander tea by Nathan Eades of Simpsons
2 plum tomatoes, blached and cut for concasse
1 tsp finely chopped chives
4 Westlands Wow heritage tomatoes, blanched
½ banana shallot, sliced thinly
1 tsp white balsamic vinegar
1 tsp rapeseed oil
Flowers and coriander, to garnish
For the broth
8 beef tomatoes
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp tomato powder
1 tbsp dried shrimp
For the emulsion (makes extra)
4 plum tomatoes
To make the broth, cut the beef tomatoes into four and put them through a juicer, discarding the pulp. Add to a pot and gently heat. Pass through a muslin cloth and chill.
Toast the coriander and fennel seeds in a dry pan then add the shrimp and tomato powder. Blend until the mixture resembles coarse sea salt. Once the broth is cold, season with the spice mix to taste.
Steam the lobster whole for 8 minutes. Refresh and remove the claw, tail and knuckle meat. Chop the the lobster knuckle meat and add to a bowl with the 2 plum tomatoes and chives. Dress with lemon oil and season with salt and place on a cracker.
For the lobster salad, cut the claw and tail meat into chunks. Add to a bowl with the heritage tomatoes and shallot and season with salt, vinegar and oil. Place a few dots of tomato emulsion around the salad and add 4-5 chunks of lobster around the tomatoes. Drizzle with dill oil and garnish with flowers and coriander. Repeat with the next 3 plates.
Once the salad has been eaten, pour 50ml of the tomato broth per person into the bowl, swill around and slurp from the bowl.