12 x 100g Moreton Bay bugs, shelled
100ml white wine
25ml white wine vinegar
1cm nob of ginger, peeled & grated
150ml vegetable nage, plus 50ml extra (recipe follows)
50ml cream
500g cold butter, cubed
1 tablespoon lemon juice, strained
Sea salt & pepper, to taste
50g black wood ear fungi, soaked & cut into pieces
9 snow peas, cut into fine julienne
50g oyster mushrooms, cut into strips
50g carrot, julienne, blanched
50g cucumber, peeled, julienne
3 tablespoons chives, chopped
3 tablespoons baby coriander sprigs

Serves 12

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Place the white wine and white wine vinegar in a stainless steel saucepan with the grated ginger.
Bring to a boil over medium high heat and reduce to 50ml.
Add the vegetable nage and cream.
Bring back to the boil and whisk in the butter in pieces to finish the sauce. 
Season with lemon juice, salt and pepper and keep warm.
Place the extra nage in a saucepan and add the shelled bug pieces to poach gently until finished cooking and heated through.
Steam the vegetable garnish to heat through.
Spoon vegetable garnish and nage sauce into bowls.
Remove the warmed lobster and place on the vegetables.
Pour over reserved nage sauce, sprinkle with chives & coriander & serve.

Match with Chandon Vintage Brut Rose 2006