Lightly seared lobster, cucumber gel infused with lemon thyme

Method

1. Preparing the gel: Peel the cucumber. Cook the skins for 4 minutes in boiling salted water. Cool the skins in iced water. Gently mix the skins with the flesh of the cucumber and season with salt. Strain to remove the liquid. Take 100ml of the liquid, heat it, and infuse with the lemon thyme. Take the pre-soaked gelatin, remove any excess water, and add to the infusion. Pour onto a very flat baking sheet to form a thin layer of gel. Refrigerate for 4 hours.
2. Preparing the lobster: Cook the lobsters for a few seconds, and carefully remove the shells. Cut into 5mm pieces and quickly sear in butter with a few sprigs of lemon thyme. Prepare a cooking liquor by adding the water, salt, thyme, and bay leaves to a pan and bringing to the boil. Add the lobster to the liquor for 3 minutes, then stop the cooking by immersing in iced water. Set aside in the fridge.
3. Preparing the garnish: Julienne half a cucumber into thin strips. Peel and julienne the ginger. Combine the julienned cucumber and ginger and season with olive oil and salt.
4. Dressing the plate: Cut the lobster tails into elegant medallions and arrange in a rosette in the centre of each plate. Cut the gel into disks, 4cm in diameter, and garnish with a little cucumber and ginger. Cover with another gel disk to form a delicate ravioli. Arrange 3 cucumber raviolis on each lobster rosette, finish with aromatic herbs, olive oil, salt and pepper.