- 500g/1lb 2oz soft butter
- 2 tbsp rapeseed oil
- 50g/2oz Parma ham, finely chopped
- 100g/3½oz button mushrooms, finely chopped
- 3 garlic cloves, finely chopped
- 100g/3½oz shallots, finely chopped
- 100g/3½oz fennel, finely chopped
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh tarragon
- 1 tbsp Pommery mustard
- 1 tbsp dried breadcrumbs
- 1 cooked lobster coral
- 2 tbsp ground almonds
- 2 whole cooked lobster
- 50g/2oz butter
- 200g/7oz samphire
- Preheat the oven to 200C/400F/Gas 6.
- Place the butter into a food processor and blend until it is fluffy and white.
- Heat a large frying pan and add the oil. Once hot add the Parma ham, button mushrooms, garlic, shallots, fennel and herbs and cook for 2-3 minutes. Allow to cool.
- Add the cooled mixture to the blended butter along with the mustard, breadcrumbs, cooked lobster coral and ground almonds. Mix thoroughly and roll in cling film into a log shape and place in the fridge.
- Blanch the lobster in salted water for 1½ minutes, then cut in half.
- Remove the meat from the claws, knuckles and tails, reserving the body shells in tact. Place the meat back into the half-shell and onto a baking tray.
- Unwrap the herb butter and slice into eight rounds. Place two slices of the butter on each half of lobster. Bake the lobsters in the oven for 4-5 minutes, until hot and bubbling.
- Meanwhile, for the samphire, heat a medium frying pan and add the butter. Once melted add the samphire and cook for a couple of minutes.