Bring mandarin vinegar ingredients to the boil and take off the heat to infuse.
Place all shellfish butter ingredients in a pot and cook on low for one hour.
Strain through a fine sieve and place in the fridge – it should be red and fragrant.
Preheat oven to 200C.
Split the lobster down the middle, removing the entrails in the head.
Lightly season and place in oven for six to seven minutes.
Remove and rest for three minutes.
Strain vinegar solution and then slowly add pieces of the shellfish butter to the pot on a low heat until all incorporated. Season with salt and finger lime flesh.
Place the lobster on a plate and pour over the sauce. Garnish with blanched samphire and fresh herbs.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.