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1
Preheat oven to 350 degrees F.
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2
Crush the garlic in a large bowl.
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3
Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms.
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4
Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice.
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5
Mix well and add the cheese.
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6
Sprinkle in the salt and pepper.
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7
Add the romaine lettuce and toss lightly.
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8
Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well.
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9
Add the croutons and toss again.
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10
Chill until ready to serve.
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11
To make the crab cakes, finely chop the spring onion and chives.
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12
Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce.
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13
Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs.
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14
Refrigerate crab cakes for at least 2 hours to set.
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15
Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes.
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16
To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives.
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17
Combine the mustard with the fish cream sauce and surround the plate.
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18
Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons.
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19
In a saucepan, saute the shallots in the butter until aroma is apparent.
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20
Add the fish stock and allow to reduce by half.
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21
Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes.
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22
Preheat the oven to 200 degrees F.
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23
Place the thinly sliced focaccia on a baking sheet.
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24
Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out.
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25
Crumble and set aside until ready to use.
