Method

Blanche lobster in court bouillon and place in iced water to enable to release from shell

Pick samphire and wash.

Pick some dill leaves, freshly snipped chives and sea vegetables; leave in ice water to garnish later (keep the herb stalks for the lobster sauce later)

With chilled lobster, remove claws and then separate tail from head, using hand, squeeze tail together to crack, then peel from tail meat. For the claws, using the back of the knife, gently crack. Using strong scissors, cut down knuckles and remove meats. Put aside for serving

For the sauce

In a small pan, sweat sliced shallot, peppercorns and bay leaf. Add white wine and reduce by half. Then add the lobster stock and again, reduce by half. Add the cream, bring to the boil and put aside. Add herb stalks and season. Cover with cling film and leave to infuse for 8 minutes. Pass through the strainer.

To braise the lamb brisket (or whatever cheap lamb cut your butcher can get)

Season lamb with black pepper and sea salt. Seal in hot pan in vegetable oil until brown on all sides. Take out of pan add mirepoix (roughly chopped carrot, onion, celery and leeks). De-glace with water or chicken stock. Add a good beef stock, place lamb back in pan, covered with lid. Slowly braise in oven 120degreesC for 4 to 6 hours until tender.

To serve

Slice the braised lamb. In a hot pan, fry in vegetable oil until golden, turn and leave to warm gently under the grill

In a pan, melt 50g of butter. Add 25ml fish stock. Place lobster, sea vegetables and samphire in the pan. Season.

Plate up with lamb on bottom, then place half a tail and one claw on top and evenly spread the sea vegetables and claw meat around. Finish with lobster sauce and garnish with the fresh herbs from the ice water.