Ingredients

2 lobster tails, halved lengthways

25g butter

2 garlic cloves, crushed

finely grated zest of 1 lemon

Grilled asparagus and lime wedges, to serve

Truffle paste and gold leaf, to serve

Truffle mash

1kg Yukon Gold or Dutch Cream potatoes, peeled, halved

125ml thickened cream

25g butter, chopped

2 tsp truffle oil

Cream sauce

1 tbs olive oil

3 garlic cloves, crushed

250ml dry white wine

125ml chicken stock

125ml thickened cream

Steak

1 tbs olive oil

4 x 300g eye fillet steaks, at room temperature

25g butter

4 garlic cloves, sliced

1 tbs rosemary leaves

1 thyme leaves

Method

To make truffle mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Pass potatoes through a ricer.

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