Pickled bamboo, poached chicken and lobster salad

Instructions

1. Place lobster in freezer for 1 hour, where it will ‘go to sleep’, then lower into a large stockpot of boiling salted water and cook for 5 minutes. Using tongs, carefully remove lobster, drain and allow to cool at room temperature.
2. Cut the horn-shaped bamboo shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm (1 in) off the base. Cut bamboo into 5 mm (¼ in) wide strips and add to a pan of cold salted water. Bring to the boil and boil rapidly for 10 minutes. Drain and refresh bamboo under cold water. Repeat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. To pickle the bamboo, place vinegar and sugar in a small pan, and stir over low heat, without boiling, until sugar is dissolved. Then simmer, uncovered and without stirring, for about 5 minutes, or until mixture is slightly reduced. Remove from stove, stir in fish sauce and the prepared bamboo.
3. To make the dressing, combine shallots, mustard, salt and lemon juice in a bowl. Stir in oil, vinegar and chervil and mix well.
4. To serve, remove meat from lobster and slice thickly on the diagonal. Slice chicken breasts thickly, also on the diagonal. Layer sliced lobster, chicken and pickled bamboo on a serving platter and spoon over the dressing. Sprinkle with a little pepper and drizzle with olive oil.