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1
Dice 2 of the apples, and julienne the last one.
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2
Mix the vinegars together, and dissolve in 3 tablespoon sugar and 2tsp salt, over medium heat.
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3
Add cloves, star anise, fennel seeds, black peppercorns, cinnamon stick, 1 red chili, and a few sprigs of thyme and rosemary. Simmer for 10-15 minutes, and cool slightly.
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4
Add julienned apple to the pickling mixture. Transfer to a non-reactive bowl, cover and let rest for at least 1 hour.
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5
Slice leeks and place in one layer in baking tray. Place under broiler for 15-20 minutes, until black. Remove from oven and cool. When cooled, sift burnt leek through a sieve, to produce powdered ash.
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6
Heat a large pot of water to a boil. Boil lobster for 90 seconds, and remove. Separate lobster tail and claws. Remove meat from tail, keeping the meat whole.
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7
In a medium saucepan, heat 2 tablespoons of water to a simmer. Reduce heat to low, and whisk in butter, 1 cube at a time.
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8
When all the butter is incorporated into a smooth mixture, raise heat to medium-low, and add lobster claws, and heat for 6-8 minutes. Remove lobster claws, remove meat from shell, and roughly chop the claw meat.
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9
Add 1 diced Granny Smith apple, a few sprigs of thyme and rosemary, 1 sliced red chili, and some of the lobster shells into the butter. Season with salt, pepper, and some of the leek ash. Keep on low heat, and let infuse, for at least 1 hour.
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10
While butter is infusing, sautee diced Fuji Apple until soft. Remove from heat, and mix in spinach to wilt. Season to taste, and let cool. Once cooled, mix in ricotta, the lobster claw meat, and the lobster tomalley (from the lobster head).
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11
Season lobster and ricotta mixture with salt, chilli powder, and some of the leek ash. Set aside.
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12
Dice half a small fennel bulb, add 1 diced Granny Smith apple. Heat some olive oil over medium high heat, and sautee the fennel and apple mixture until soft, approximately 7-10 minutes. Deglaze pan with 1 tbsp of lemon juice and some apple cider. Blend mixture to form a smooth puree. Let cool.
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13
Beat 1 egg with 50g of the puree. Add 1 cup of flour to form dough (depending on how wet your puree is, you might need a bit more flour). Knead dough for 10 minutes, and let rest for at least 20 minutes..
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14
Repeat the previous 2 steps, this time using diced baby beetroot in place of the fennel.
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15
After the doughs have rested. Roll each using pasta machine. Cut into strips of approximately 1/2 inch. Place strips side by side, alternating between the fennel and beetroot doughs. Press together to join, and roll through pasta machine once more, to produce striped pasta dough.
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16
Using striped pasta dough, form ravioli, filled with ricotta mixture. Set aside.
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17
Line a pan with aluminum foil, and place a handful of rice with dried apple chips. Place a steamer basket over the apple chip mixture. Heat on high heat until wisps of smoke start showing. Place lobster tail meat on steamer and cover pan. After 1 minute, turn off the heat. Let smoke for 4-5 minutes. Remove from pan, and slice tail into medallions.
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18
To serve, strain butter mixture, and spoon some of the sauce into a bowl. Place a few ravioli around the edges. Place a handful of the pickled julienned apples in the center, top with smoked lobster tail medallions and sprinkle some fresh parsley.
