Combine all ingredients in a jar and shake until well combined.

Layer fennel, oranges and shallots on a platter, sprinkle with parsley and reserved fennel fronds, scatter black olives and dress.

Place rock lobsters in the freezer to render them insensible (30 minutes), then split lengthways through the head only. Cook lobsters in a large saucepan of rapidly boiling salted water (4 minutes), then refresh in iced water. Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Remove meat from tails and legs,cut tail meat into thick discs and refrigerate until required.

Cook pasta as directed then drain

Place the drained, warm pasta in a large bowl, add a glug of olive oil and stir through the pesto.

Transfer to a large serving bowl.

Meanwhile, heat butter and a little bit of oil in a wide frypan over high heat.

Add rock lobster, season, add a squeeze of lemon juice and the zest.

Sautee quickly until meat develops colour and becomes golden. 2 - 4 mins.