Lobster Carpaccio with Red Beet Jelly and Yellow Beet Sorbet

Place lobster in boiling salted water for 30 seconds.

Remove and immediately place in ice water.

Shell Lobster and cut meat into thin slices.

Place slices in between plastic sheets and with the dull end of a mallet pound lobster meat until extremely thin.

Place on a baking sheet and freeze for at least 1 hour. With a pair of kitchen scissors, cut lobster into desired shape. Freeze until ready to use

Place a piece of lobster on a plate.

Season with salt and freshly ground white pepper.

Cut Red Beet Jellly into small squares and scatter a few onto lobster.

Drizzle a little lemon oil and aged balsamic around the plate.

Garnish with a few micro greens and top with a small quenelle of yellow beet sorbet.

With a knife or a vegetable peeler remove skin of raw beets.

Cut beets into small pieces.

Place into a juicer.

Place 2 cups of beet juice into a saucepan with cloves, cinnamon and star anise.

Bring to a boil and skim the top of any impurities.

Remove from heat and keep warm.

Place gelatin sheets in a bowl of cold water until softened.

Remove from water and squeeze gently to remove excess moisture.

Add gelatin to warm beet juice and pour into a shallow pan.

Refrigerate for at least 2 hours or until set.

Wash lemons well and zest.

Combine zest and grapeseed oil in a heavy-bottomed saucepan on medium-low heat.

Simmer for 2 minutes, then remove from the heat and allow to cool.

Transfer to an airtight container and refrigerate overnight. Strain through a cheesecloth-lined sieve.

Lemon oil will keep in the refrigerator for up to 2 months in an airtight container