For the Onion Stock:
To make the onion stock weigh the diced onions and note the weight. Heat a large pan and add the rapeseed oil. Add the onions and cook over a medium heat until caramelised all over. Add the same volume of water as the weight of onions and bring to the boil. Lower the heat and simmer for 20 minutes. Strain the liquid off into another pan then squeeze all the water from the onions adding it to the pan as well. Reduce the stock until you are left with about 160ml. Add the lemon juice, ginger juice and sea salt and set aside.
For the pickled onions:
Put all the pickling liquor ingredients into a small pan then bring to the boil. Remove from the heat and allow to cool.
Take the single onion and cut it in half. Place the onions halves into a vacpac bag along with the liquor, seal the bag then put it into a steamer and cook for 12 minutes. Remove the onion from the bag and allow it to cool. Slice thinly the onion halves then keep in the fridge until ready to serve.
For the lobster, slice the tails of the cooked lobster in half then cut those into three. Allow three pieces of lobster per portion plus one lobster claw sliced in half and two knuckles per portion. Place the lobster pieces onto an oiled try until needed.
To serve, heat your grill to medium/hot. Place the lobster pieces under the grill for two minutes until warm. Season with salt and place into a warmed medium sized bowls. Spoon over the onion stock and broad beans then garnish each dish with 3 slices of pickled onion and 6 slices of courgette. Drizzle over the chilli oil.