Confit the garlic

• Peel the garlic cloves and place them in a small saucepan.
• Cover with oil and cook gently over low heat until soft and lightly golden.
• Drain and reserve the garlic and the infused oil.

Make the herb oil

• Blanch the picked herb leaves briefly, then refresh in iced water.
• Drain well and blend with the oil.
• Pass through a fine sieve and set aside.

Sous vide the lobster

• Split the lobster tails and season lightly.
• Vacuum seal the tails with a little of the confit garlic oil.
• Cook in the sous vide bath, then chill.

Smoke the lobster

• Place the cooked lobster tails in the smoker.
• Smoke gently until the flesh takes on a light smoky aroma.
• Keep warm.

Tension wrap the cabbage

• Separate the savoy cabbage leaves and blanch them until pliable.
• Wrap the leaves tightly around themselves to form neat parcels.
• Season and keep warm.

Cook the garlic tiger prawns

• Melt the butter in a frying pan.
• Add the prawns with a little of the confit garlic.
• Sear until just cooked through and golden.

Build the herb cream sauce

• Reduce the champagne vinegar with the chopped shallot until nearly dry.
• Add the cream and reduce to a coating consistency.
• Finish with the herb oil, lime zest and confit garlic.

Plate and serve

• Place the wrapped cabbage on the plate.
• Arrange the smoked lobster tail and garlic prawns on top.
• Spoon over the herb cream sauce and serve.