For the Tomato water
5 basil leaves
Pinch of salt
2 red chillies
10 gelatin sheets
30g corn starch
For the Green peppercorn and strawberry jelly
2g crushed green peppercorns
4 gelatin sheets
5ml (1 tsp) balsamic vinegar
2 lobster tails
Caviar, to garnish
1. To make the tomato water: cut the tomatoes into small pieces and mix with the salt and basil leaves. Place the mixture in the middle of a muslin cloth and hang above a bowl to collect the tomato juice for 2 hours or overnight if possible.
2. Once the tomato juice has been collected, add 2 whole red chillies to the mixture and set aside.
3. To make the strawberry and peppercorn jelly: soak the gelatin sheets in some cold water to make them flexible.
4. Chop the strawberries into small cubes and then mix them with the balsamic vinegar and the crushed green peppercorns and warm it through on a low heat.
5. Drain the gelatin pieces and add them to the mix. Then pour it all into a 4x 4in mould and place in the fridge for about 30 minutes, or until set.
1. In the meantime, add the corn starch to ¼ of the tomato water and heat until it becomes thicker and changes colour.
2. Then top up the mixture with the rest of the tomato water and add the remaining gelatin sheets.
3. Remove the mould from the fridge and pour this mixture on top of the set mould and place back in the fridge for 30 minutes or until set.
4. Boil the lobster tail in salted water for 6 minutes, drain and set aside to cool.
5. Remove the mould from the fridge and take the jelly out of the mould. Cut into 1x1in pieces and place on the plate.
6. Slice the lobster tail into approximately the same size pieces and place alternatively next to the gelatine.
7. Top each piece of lobster tail with caviar and chop up the remaining lobster meat and tomatoes to use as a garnish with rocket leaves.