Blanch the lobster in boiling water for 2 minutes, then transfer to an ice bath for a few minutes. Remove the meat from the shell and dice into 2cm cubes.

In a small pan, add a small splash of olive oil and cook the eschalot and garlic over low heat until fragrant and translucent, then transfer to a container and chill completely.

Add the fish trim, egg white and a large pinch of salt into the food processor and blend until completely smooth with a sticky texture. Add the cream, lemon zest, chives and reserved eschalot/garlic, and pulse gently to incorporate. Cook a small amount in a pan and taste to check for seasoning. Add some more salt if required and transfer to a bowl. Gently fold the lobster meat through the fish mousse with a spatula.

Lay out the brik pastry on the bench, and divide the lobster mix evenly between the sheets, in the first third of the sheet. Roll over on itself to form a spring roll shape, folding the edges in half way through the process. Use the reserved egg yolk as a glue to keep the pastry closed.

Thinly shave the radish and celery into a bowl with ice water and allow to sit for five minutes.

Deep fry the cigars at 160C for 4-5 minutes, or until deep golden, and drain on paper towels.

Add a spoon of the tartare sauce to a plate, and place the cigar on top. Drain the radish and celery from the ice water, and dress lightly with a little of the lemon juice and olive oil, along with some sea salt and black pepper. Place the salad on top of the cigar, and serve.