Bring a large pot of water (5lt at least) to the boil with 5 tbsp of salt and bay leaf.

Cook for 5 minutes then take out of the water and rest for 15 minutes at room temperature.

Take the meat out of the shell and reserve in the fridge.

Cut the green apple into matchstick sized pieces and cover with lemon.

Shave the fennel on a mandolin or slice as thin as you can with a knife, removing the fronds for later use to garnish and place in a bowl with the apple.

Wash and roughly chop the parsley and chives and add the bowl with the chopped almonds.

Pour over the vinegar and oil and season with some salt and pepper and toss the salad loosely.

Chop the lobster into 8 pieces reserving the best-looking pieces for the top.

Garnish with the fennel tips.