Boil and shell lobster.

Cut each lobster in half lengthways and remove the intestinal tract.

Once cleaned, chop the lobster meat into bite-sized pieces.

Flash fry lobster pieces in a hot pan with a little melted butter and olive oil to caramelise the flesh (1-2 minutes).

Serve on a platter with accompanying sauces.

Sprinkle lobster with chilli salt.

Combine all ingredients in a jar with a tightly fitting lid. Shake to combine.
Can be made 3 days in advance and stores for up to a week. However add the fresh herbs at the last minute to keep he flavours bright.

Place all ingredients in a bowl and stir to combine.
Store in the fridge for up to 2 weeks. Only add fresh herbs just prior to serving.

Place ingredients in a small food processor (or blender). Blend until smooth. Adjust salt and spice to taste. Season with lime if you’d like to add some sour.
Can be made a day in advance and stored for 3 days.