Peel the parsley root; cook in simmering salted water for one hour; put through a sieve; blend the butter into the purée; season with salt and pepper; set aside in a coolplace.
Put an apple through a juice extractor with a few drops of lemon juice; mix with the cream and juniper; season with salt and pepper; put through a fine sieve; add 5 drops of Tabasco sauce; set aside in a coolplace.
Take the other apple and cut half of it into small cubes and from the other half cut 4 thin slices, about 2 mm thick; place them on a baking sheet, sprinkle with 5 spice powder and cook in a 90°C oven for 90 minutes.
Cook the lobsters in court bouillon for 2 minutes; toast the almonds and hazelnuts; crush them.
Finishing and presentation: Spoon some of the applejuice onto the bottom of each plate; arrange a spoonful of the parsley root purée, the lobster tails cut in half lengthwise and the claws on the plate; sprinkle with almonds, hazelnuts, diced apple, chopped parsley and cinnamon; stick the apple chips into the purée.