1.Start by Placing the 75g Butter, 75g Foie, 85 Egg Yolk, 60g Water, 3g Salt and 20g Lemon Juice in Vacuumed Sealed Bag and Stand @ 30Min 70oc. Place entire Contents into Espumas and Charge with 3 x co2 Chargers, Hold @60oc until Needed.
2.Roll out Pasta until Silky to Touch and Cut into Angle Hair or Tagliatelle, Curl into 4-6 Nests. Set Aside.
3.Bring Pan of Salted water to a Rolling Boil.
4.Heat a Medium Skillet until Hot and Quickly BBQ lobster Meat. Keep Warm
5.Place Pasta into Boiling Water for 2 Minutes then into a Bowl with the Egg Yolk and Parmesan, Emulsify using a little Pasta Water, Season to Taste.
6.Now to Plate, Comb some Pasta to with Some Tongs, Generous Squeeze of Foie Béarnaise, Garnish with Lobster, Garlic oil, Lobster oil and Seasonal Flowers.