Smoked Sea-sar

Method for Stock:

1In a large saucepan, brown the lobster shells, the onion, celery, carrot, leek and garlic in olive oil for about 5 minutes.

2Add the tomato paste and continue cooking, stirring until browned.

3Deglaze with the wine and reduce by half. Add the pepper, star anise and bouquet garnish. Cover with water and clamato juice and bring to a boil.

4Simmer over low heat, uncovered, for about 1 hour. Skim a few times during cooking.

5Once it's ready, let it cool down and then blend everything using a kitchen blender.

6Filter the broth through a strainer, or through a sieve, covered with cheesecloth.

Method for Caesar:

1 Put all the ingredients in a shaker filled with ice and use the throwing method, straining a cocktail mix from one tin into another. This motion adds oxygen to the mix which releases the aroma of the ingredients and also controls the dilution and chills the cocktail.

2 The cocktail is garnished with a crab claw and two pieces of prawns sauteed in Mediterranean spices, and smoked with maple wood.