lobsters

To kill the lobsters instantly, cut at the top of the head. To do this, first place the knife into the cross at the top and, in one swift motion, push in the knife down the front of the head.
Next remove the claws and the tail from the lobsters.
For the tail, remove the central fin at the bottom of each lobster and pull the fin along the wastepipe.
Before cooking the lobsters, place a tablespoon inside, which will maintain the shape during cooking.
In a pan large enough to completely submerge the lobsters, bring the water to the boil, adding a mirepoix of vegetables, peppercorns, seaweed and plenty of salt, followed by the lobsters.
Rapid-boil the tail for 2 minutes and the claws for 8 minutes. Cool in iced water on removing from the pan.
Remove the spoons, lay each tail on its side and press down on it until it cracks. Pull the shell apart with your thumbs to reveal the meat and remove the meat from the shell.
For the claws, simply crack around the claw and the knuckle with the back of a knife and remove the clawmeat from the shell.
Place the tailmeat and clawmeat into a small vacpac bag along with the flavoured lemon verbena butter and seal. Set aside until you are ready to reheat.

elderflower-pickled tomatoes

Remove the eyes of the tomatoes and prick the bottoms.
Blanch in boiling salted water for 10 seconds, then refresh in iced water.
Peel off the skins and pat dry.
Place the tomatoes in a vacpac bag with the elderflower vinegar, using the compression of the bag to stimulate the seeping process.

vegetables

Blanch the sea asters and samphire, refresh in iced water and pat dry.

plating

Place the vacpac containing the lobsters into a water bath at 52ºC for 10 minutes or until hot.
Draw a ring of elderflower gel on the plate, then add varying sized dots of the smoked cod's roe.
Add 5 pickled tomatoes to each plate.
Remove the lobsters from the vacpac and add to the plate.
Arrange the coastal vegetables over the top, then finish by dressing the plates with the lobster oil and lemon water vinaigrette.
Finally, finish with a few fennel shoots.