Tom Yum inspired Lobster Salad with Fragrant Jasmine Green Tea Foam

Methods and Directions

• In a small pot bring the water to the boil and then add the tea leaves for four minutes.
• Strain the tea and then add the soaked gelatin, then remove from the heat and cool the tea down.
• Whisk in 100g of pasteurized egg white and place into a siphon and add two chargers of gas.
• Place in the refrigerator for two hours before using.

• Combine all the ingredients in a small stainless steel bowl and whish adding salt and pepper to taste.

• First place the river prawn stock into a medium size pot and add all other ingredients. 
• Bring to the boil and then turn down to a simmer for ten minutes. 
• Place the lobster tail in the liquid and lightly simmer for seven to eight minutes or until just cooked. 
• Remove from the poaching liquid and place in the refrigerator to cool down.