4 large beefsteak
1 sprig of
thyme, leaves onlypicked
half an iceberg
half a juice of
crab, ideally fresh from Devon or frozen
2 drops of
2 drops of
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1. Plunge the beef tomatoes into boiling water for 12 seconds, then refresh in ice water. Skin the tomatoes.2. Slice the tomatoes in half, scoop out the seeds and trim off the top and bottom of each tomato half. Sprinkle the tomato halves, sprinkle with thyme and rock salt and marinate the tomatoes in the refrigerator for 24 hours.3. Mix the lettuce with 1 tablespoon of mayonnaise.4. Peel and finely dice the avocado. Toss with the lemon juice, mixing well, and set aside.5. Mix the crabmeat with 1 tablespoon of mayonnaise and season with salt and cayenne pepper.6. Place the reserved tomato trimmings in a food processor with the Tabasco and Worcestershire sauce and blend to a fine sauce. Pass through a fine sieve and thicken with the remaining mayonnaise, forming a tomato coulis.7. To assemble the dish, layer a tomato half in a 6cm ring mould on a serving dish. Top with a layer of crab, then lettuce, then avocado, crab and finally the other tomato half. 8. Carefully remove the mould, drizzle around the tomato coulis and finish with a quenelle of Sevruga caviar.9. Repeat the process, making 4 servings in all. Serve.