1. Combine water, ham hock, dried shrimp, celery, carrot, onion, peppercorn, parsley, bay leaf, and ¾ of the ginger to a stock pot. Bring to a simmer and cook for 3 hours.
2. While simmering, place a wire basket or strainer in the broth to a depth of 3 inches (7.5 cm).
3. Add carrot, Brussels sprouts, and celery root to the basket (working in batches, if needed) and simmer for 3-4 minutes, until veggies are crisp-tender but not soft. Remove and set aside to cool.
4. Strain stock and return to stock pot, bring to a gentle boil and cook for 30 minutes.
5. Transfer 3 cups (710 ml) of the stock to a pan, add cream, and bring to a gentle boil.
6. Whisk the cornstarch slurry into the stock-cream mixture and cook, continuing to whisk, for about 1 minute, or until slightly thick.
7. Season with salt and lime juice, and transfer to a gravy boat. Keep warm.
8. Remove the cooked lobster meat from the shell. Cut the ends off of the claws and cut tail into 1-inch (2.5 cm) sections.
9. Combine the lobster, blanched veggies, and ¾ cup (180 ml) stock in a small saucepan over medium-high heat. Bring to a gentle boil and cook for 2 minutes.
10. Take off the heat, and swirl in cubes of cold butter, remaining minced ginger, lime zest, and season with salt.
1. Heat a non-stick pan over medium heat, add the bacon and cook until slightly crispy.
2. Once crispy, strain bacon from fat, reserving both. Chop bacon in a small food processor until fine.
3. Wipe out the pan, then use it to melt the butter. Add the breadcrumbs and cook, tossing often and moving with a silicon spatula, until nicely golden. Transfer to small tray.
4. In the same pan, add 3 tablespoons (45 ml) of the reserved bacon fat. Add the garlic and cook for 1 minute until sizzling.
5. Add the finely chopped bacon and cook for 1 minute until heated through.
6. Add breadcrumbs and parsley, season with pepper, and toss one last time.
7. Transfer to small tray and reserve for plating.
1. Combine the canola and olive oil in a container with high sides and an open top, refrigerate for at least 2 hours.
2. Whisk together the mango pulp, chili powder, vinegar, and agar agar in a small pot over medium heat.
3. Bring to a gentle simmer and cook for 5 minutes.
4. Remove from heat, rest for 5 minutes at room temperature, then transfer to small squeeze bottle.
5. Hold the bottle 9 inches (23 cm) over the cold oil bath, squeeze out one drop at a time into the cold oil, moving the bottle slightly between drops, and allowing each drop to settle to the bottom.
6. Work in batches and strain out pearls between batches. Work quickly to avoid allowing the mango mixture to gel in the bottle.
7. Keep the pearls refrigerated, lightly coated with a little oil.
1. Alternate lobster and veggies to form ½ of a circle on black slate plate, arranged top to bottom, following the right curve of the plate, 1 inch (2.5 cm) from the side.
2. Place breadcrumbs on some of the veggies and the lobster.
3. Add mango pearls 2 inches (5 cm) from the top piece of lobster, arranged to extend the ½ moon shape.
4. Pour warm cream sauce into the center of the circle.
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