Salad of Caribbean Lobster

ingrediants	2 x small lobsters	50g organic leaves
	10g sea salt	100ml vinaigrette
	4 x large potatoes	Shaved parmesean
	50g wild rocket	Ground black pepper

1. Remove lobster tails and the claws from the head. Remove
   swim bladder attached to the middle tail section. Fan out the tail,
   grasp middle section, twist and pull to remove the long thin,
   opaque tube. Tie sections together and boil in salted water for
   3.5 minutes.
2. Remove and cool slightly, pull the shells from the bodies. Boil
   the claws for 6 mins, crack the claws and push out the meat.
   Meanwhile, boil potatoes in salted water until tender, remove
   from water and cool a little, peel while warm.
3. Blend rocket in food processor with a little vinaigrette,
   slowly add the remaining vinaigrette until velvety smooth.
   Check seasoning.
4. Slice potatoes lengthways and arrange on plate, spoon over
   a little dressing, cut the lobster into medallions and arrange on
   top. Add more dressing and organic leaves, scatter over
   shaved parmesan.
   
   
   
   

Banana and Rum Tartin

ingrediants	225g Caster sugar	225g Butter, diced
	2 tbsp Dark Rum	300g Puff Pastry
	2 tbsp Water	100g Crème Fraîche
	2 Bananas - a little ripe

1. Put the sugar and water into a thick bottomed pan, heat slowly
   until the sugar melts, add the butter and melt over a medium heat.
   Boil to a dark (not burnt) caramel, remove from the heat and add
   the rum, be careful as it will spit! Leave to cool.
2. Roll out puff pastry to approx 3mm thickness, pull into a ball
   and knead until smooth then roll out again to slightly thinner
   than before.
3. Peel the bananas and slice in half lengthways, place rounded side
   down on the pastry and cut the pastry around the banana leaving
   approx 1cm border all around, turn over the pastry and banana and
   lightly press the pastry onto the halves off banana. Trim off any
   excess pastry, place banana side down on to the caramel and then
   rest in the fridge for at least 20mins. Pre heat oven to 200C, gas 6.
4. Cook in the oven for 14-18mins until the pastry is golden brown
   and crisp. Leave to stand for a minute or two and then remove from
   the pan with a palette knife and flip over onto a warm plate.Trickle
   over some caramel sauce, add lashings of crème fraîche and dust
   with icing sugar..