NINA ZENOVYA
1. Prick some holes in the underside of the grapes and leave to steep in the alcohol for about 2 hours.
2. Put the cauliflower in a pan of salted water and bring to the boil. Cook until tender.
3. Leave the saffron in a little boiling water to infuse for at least 5 minutes.
4. Drain the cauliflower and transfer to a good blender (I swear by my Magimix Le Blender) with the almond milk, chicken stock and saffron infused water until smooth.
5. Pass through a sieve (if you want it super smooth and glossy) then warm through with a knob of butter before plating up.
6. Shell the lobster, trying as much as possible to keep large pieces unscathed.
7. To plate up, drain the grapes, pipe the cauliflower puree onto plates, position the lobster, grapes and dill artistically and sprinkle on a not too excessive amount of chilli flakes.
8. Eat with something appropriately celebratory, like champagne.
Cauliflower & Saffron Purée with Lobster
SERVES:
Makes enough for 4 plates
1 head of cauliflower, stalk removed and cut into florets
A pinch of your best saffron
200ml almond milk
100ml chicken Stock (you can use vegetable stock if vegetarian)
200ml sweet vermouth
12 grapes, halved vertically
2 lobster, pre cooked, from your local fishmonger
A knob of butter
To Serve:
A few heads of dill
Chilli flakes
Some edible flowers to garnish
