From Mange Tout by Bruno Loubet published by Ebury Press, £25

Ingredients

Serves 4

2 live lobsters, about 500g each
2 jasmine teabags
2 small, firm courgettes, trimmed and cut into fine ribbons using a mandoline or peeler
1 fennel bulb, trimmed and finely sliced
1 mango, peeled and finely sliced
4 spring onions, finely sliced
6 mint leaves, finely sliced
8 basil leaves, finely sliced
½ tsp finely sliced chilli
salt

Dressing

2 tbsp olive oil
1 tbsp sesame oil
1 tbsp lime juice
1 tsp clear honey
⅓ tsp finely grated fresh root ginger

Method

1. Place the lobsters in the freezer for two hours to make them unconscious. Bring three litres of water to the boil in a large, deep pan with two tablespoons of salt.When boiling, plunge the lobsters inside and push them down with a spoon to immerse them completely. Add the teabags, lower the heat to a simmer and cook for about give minutes or until the lobster shells have turned a deep red. Remove the pan from the heat and leave the lobsters to rest in the water for two minutes, then lift the lobsters out of the water and plunge them into iced water for three minutes. Remove to a plate and set aside.

2. Put the courgettes, fennel, mango, spring onions, mint, basil and chilli in a bowl and season with salt.

3. For the dressing, place all the ingredients in a small bowl and whisk well to combine.

4. Place the lobsters on a tea towel on a work surface. Cut off the claws, then crack the shell of the body and tail. Pull off the tail and peel like a prawn, then cut the body in half. Discard the pale stomach sac and feathery gills then remove all the meat from the bodies. Remove the dark intestinal thread that runs down the tail flesh. Put the claws on a chopping board and crack them open with the back of a heavy knife and extract the meat. Pick out the leg meat. Cut the thick lobster meat into medallions.

5. Add the dressing to the salad and toss gently with two spoons. Divide between serving plates, top with the lobster and serve.

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