*live lobsters(600g each) 1. Cut off the lobster tails and reserve. 2. Cook the claw and knuckle meat. 3. Slice the tails lengthwise and pound to flatten. 4. Set the oven on steam at 90°C. 5. Cook the claw and knuckle meat for 10 to 12 minutes. 6. Lower the oven temperature to 65°C. 7. Combine the cooked claw and knuckle meat with the garlic and lemon thyme. That’s your stuffing. 8. Use the stuffing to fill the tails and roll the tails so they hold their original form. 9. Vacuum pack the roulades and steam for an additional 5 minutes. Preparation for the granita: 1. Purée the ginger in water and combine the sugar. 2. Soak the gelatin leaves. 3. Transfer the ginger purée in a pot and add the gelatin leaves, bringing the combination to a simmer. Remove from heat before the pot breaks into a boil. 4. Combine the lemon juice and blast chill, stirring from time to time.