Maureen Evans
FOR THE LOBSTER
Lobster: 1
Lamb fat: 50g (from the belly)
FOR THE BONE MARROW SALSA
Bone marrow fat: 100g
Egg yolks: 25g
Kombucha: 15ml (or orange juice)
Fermented gooseberry juice: 15ml (or lime juice)
Salt
Scotch bonnet chilli: 20g, finely chopped
TO SERVE
Tortillas: 6 flour tortillas
Sauerkraut: 60g
Refried beans: 60g
Learn to cook Michelin-starred Mexican food with this decadent recipe from London restaurant Kol
Bring water to 78°C and cook for 12 minutes, turn off the heat and leave it to slowly cool down.
Clean the lobster, slice and warm in a pan with the lamb fat before plating.
Heat the bone marrow fat in a steamer at 80°C.
Combine the egg yolk, kombucha and gooseberry juice in a bowl. Season with salt.
Whisk over a bain-marie until thick and frothy.
Gradually add the bone marrow fat while off the heat.
Check the seasoning and add salt and Scotch bonnet.
Heat up the tortillas and fill with a spoon of beans and sauerkraut, followed by the lobster.
Serve with the warm sauce on the side.
