Southern Rock Lobster with Tapioca Dumpling, Lobster Velvet and Almond Cream

I developed this dish to explore different textures of the lobster. I sometimes serve this dish at Quay with a lobster custard and lobster consommé, which I serve separately. The rich mousseline and tapioca dumpling and poached lobster flesh give the dish its substance, and the light-as-air lobster velvets create a terrific mouthfeel. The technique of whipping egg whites through the mousseline and then poaching the velvet is adapted from a classic Chinese dish that Cheong Liew told me about