Recipe: Lobster with samphire and chive cream

 One lobster – boiled, halved and cleaned as described earlier

One large handful of chopped spring onions

One handful of samphire

One handful of finely chopped chives

Two shallots – peeled and finely chopped

One glass of white wine

One cup of double cream

One pinch of saffron

A knob of butter

Salt and freshly ground black pepper

A little sunflower oil

Serves two as a main course.

Preheat oven to 220°C (gas mark 7).

Place a large frying pan onto heat. Add a little oil and place the lobster halves flesh-side down to colour for a couple of minutes. Turn over, sprinkle with a little salt and black pepper, remove to a roasting tin and place in the oven for five to eight minutes.

Place the pan back on the heat and add the shallots allowing them to sauté for a couple of minutes. Add the wine, saffron, cream and butter. Bring to the boil and simmer for a few more minutes. Add the spring onions, samphire and chives and you’ll end up with a vibrant yellow sauce speckled with green.

To serve, place the lobster halves on  warm plates and spoon the sauce over and around.