Remove two lobster tails from shell and place face to face flat side with small knob of butter between, wrapped in prosciutto and roll in cling film. Vac pack and cook sous vide at 60*c for 45 mins. Meanwhile boil cup of water in small pot and add 1 cup of frozen peas. Cook for 6 minutes or until tender. Whizz the peas in a blender with shredded mint and a little of the cooking water. Keep warm. Gently cook leeks cut lengthwise in small amount of butter in small fry pan together with carrots cut on the slant and baton cut celeriac.
To serve, remove lobster tails from water bath and gently caramalize the prosciutto in small pan with small amount of butter. Cut lobster into thick medallions. Spread pureed peas across plate topped with lobster medallions. Tangle the leek over lobster. Lay carrot and celeriac batons around and enjoy. —David Broughton