Marcus: "Perfectly poached lobster is about cooking the lobster tail to the right degree. The dashi is made from two different types of seaweed and dried kombu. That's just going to bring more flavour into the lobster itself." Monica: "Very luxury ingredient. We've got different types of tomatoes. We have some being confit. We have pickled tomatoes as well as tomato and a lobster coral jam. Very clever to use every part of the lobster, and a little bit of sweetness, but a sharpness on the dish." Marcus: "Also got on the side buttermilk flatbread to mop up all of those flavours. Great idea." Marcus [at tasting]: "My lobster was cooked beautifully. The mayonnaise was really nice with it, had a nice little bit of heat. The flatbread was really soft and lovely and beautifully cooked. I really enjoyed it. My tail was a little touch over by 30 seconds. The tomato and coral jam, the flavour is deep, it's embedded into the lobster. It really brings it together. It looks slightly cramped on this plate. The mayonnaise is good. I am enjoying the spicy flavour that runs through it. So many interesting elements, so many great ideas. Not all of them are executed perfectly, but it's still a very good dish." {Guest}: "This is my cup of tea, the dashi. Just takes this dish to the next level." {Guest}: "I'm a big fan of flatbreads. Very nice cooking." Marcus [to Mark]: "We thought the dish was excellent. I think the only thing we felt was maybe the lobster itself could have been dialled up a little bit more in terms of the cooking. It was a really beautiful dish and I don't think it was overworked or overthought. It felt like really mature cooking and a pleasure to eat."