First grab your lobster and halve it from head to tail.
Under cold running water, wash and clean out all the lobster coral and digestive tract. Place aside.

Preheat the oven to 180C (160C fan). Heat up an ovenproof pan on the stove. Once hot, add a tablespoon of oil. Place the lobster flesh side down. Place the pan in the oven for 7-9 minutes, depending on the size of the lobster. Once cooked, set aside and let rest for 2-3 minutes.

Heat up a saucepan, add mandarin juice and rice wine vinegar. Reduce by ¼. This is your base.

Turn saucepan to low, slowly add butter in, one cube at a time into your base, constantly stirring with a whisk. Slowly emulsify butter with base until you have used all of your butter. Once all butter has emulsified with your base, your sauce is ready to be served.

Serve the lobster inside its shell, but pull the protein away from the shell. Pour over the mandarin vinegar butter sauce and garnish with shredded nori to taste.