To prepare lobsters, remove the top half by firmly twisting the tail and carapace in opposite directions and pulling apart. Clean one carapace by thoroughly rinsing out the hollow and set aside. Discard the second. Then clean the top of each tail under gently running water to remove the tomalley.

Slice each tail in half lengthways through the shell, then cover and set aside to come to room temperature.

Re-heat oven to 200°C.

Heat 3 tbsp of the extra virgin olive oil in a shallow, flameproof casserole or ovenproof skillet pan over medium high heat.

Cook the onion and garlic with a couple of pinches of salt for 5 minutes over medium heat, or until softened, stirring every so often.

Add the white wine and continue to cook stirring until almost all the liquid has evaporated.

Add the tomato passata, oregano and cherry tomatoes, gently stir, then cover and bring to a simmer. Cook for 5 minutes on the stovetop.

Peel three long pieces of rind from the lemon and add to the pot along with the juice of half the lemon.

Season to taste with salt and black pepper. Leave to simmer over a low heat for 10 minutes. Check the seasoning once more, adding more lemon and salt and black pepper as required.