Lobster and lemon vodka cocktail

Method

1. Set the oven to 110°C/gas ¼. Blanch the lemon zest in a pan of boiling water for 3 minutes. Strain and allow to dry.

2. Mix in the vegetable oil, spread on a baking sheet and sprinkle with the caster sugar and a little salt. Place tray in the oven for 2 hours or so, until crisp. Remove from oven and leave to cool.

3.Sprinkle with a little chopped parsley and set aside.

4. Using a hand blender, blend the mayonnaise and crème fraiche together. Add the lemon vodka and lemon juice and season to taste with salt and white pepper.

5. Remove the meat from the lobster tail, cutting through the shell with kitchen scissors. Crack the claws and remove the meat, keeping whole if possible.

6. Mix the lobster meat with enough of the cream dressing to bind.

7. Mix the salad dressing ingredients together and season.

8. Chop the tomatoes into a small dice, mix with the rocket leaves and chilli and mix in a little of the salad dressing.

9. Place some of the dressed salad into 2 Martini glasses, top with the lobster salad and crispy lemon zest.

10. Serve with thinly sliced toasted rye bread.