First place the river prawn stock into a medium size pot and add all other ingredients. Bring to the boil and then turn down to a simmer for ten minutes. Place the lobster tail in the liquid and lightly simmer for seven to eight minutes or until just cooked. Remove from the poaching liquid and place in the refrigerator to cool down.For the Dressing
Combine all the ingredients in a small stainless steel bowl and whish adding salt and pepper to taste.For the Foam
In a small pot bring the water to the boil and then add the fragrant jasmine green tea for four minutes. Strain the tea and then add the soaked gelatin, then remove from the heat and cool the tea down. Whisk in 100g of pasteurized egg while and place into a siphon and add two chargers of gas. Place in the refrigerator for two hours before using.To Assemble
Cut open the coconut and scrape the inside out placing to the side as this will be diced and added to the salad. Dice the lobster tail into small dice and toss with the dressing and the coconut esh. Place at the bottom of the coconut with the tea foam to the side and garnished with micro greens.