Uchiki kuri squash with lobster

Place all the lobster oil ingredients in a pan, then cover with a litre of vegetable oil and simmer for 4 hours. After 4 hours leave the oil to cool and infuse, and then strain

While the lobster oil is infusing, make the lobster stock. Sweat off carrots and fennel in a good amount of oil until they have a jam-like consistency

Add in the shallots and garlic and allow them to sweat off as well

Add in the lobster heads and cook until they begin to brighten in colour, then add in the fennel seeds and chilli flakes

Cover with cold water and simmer for at least 2 hours

Pass the stock through a cheesecloth and reduce as necessary

Preheat the oven to 110°C

Peel and trim the squash and then cut it into six pieces. Confit in the lobster oil in the oven for about 3 hours or until tender

Add equal parts butter to the reduced lobster stock and charge with cream whippers

Just before serving, blanch the lobster tails in boiling water for 30 seconds, and then chill quickly in iced water. Crack open the lobster tails and cut each one into three pieces

To serve, place a piece of confit squash in a bowl, and then top with some of the lobster butter foam. Top with a piece of lobster tail and garnish with some edible flowers