Poach your lobster for 30 seconds in boiling water with lemon. Then plunge it into ice and leave it to sit for 2 minutes.
Crack the shells and gently take the meat out, placing it onto a plate.
Open a tin of cannellini beans and drain the sauce into a pot.
Chop up some tomatoes with a little bit of salt, pepper and thyme
Take your pork belly and rub in Chinese 5 Spice, some chilli and smoked paprika, generously coat with olive oil and leave to marinade for 1 hour.
After one hour, take the pork belly out of the oil and slow roast it in the oven at 180 ℃. Once cooked, allow it to cool down and place it into the fridge, this will allow you to be able to slice it whilst its cold into perfect squares and cubes.
Place your lobster meat into sous vide bags filled with olive oil, grated lemon, fennel, cumin seeds and poach in water at 83 ℃ for 16 minutes.
Whilst the lobster meat is poaching, slice your pork belly and roll it in flour, place it in a hot pan with olive oil and roast till it is nicely coloured.
When you are ready to plate – add your reduced tomato sauce and then your cannellini beans. On top of that place your pork belly and then the poached lobster with sliced apples to garnish and add any other herbs you may desire.
