Warm tropical lobster salad with mango vinaigrette

Method

1. Two hours before cooking the lobster, place it into a deep freezer set at -20°C and leave for 2 hours. According to guidelines set out by the RSPCA, and in accordance with research carried out by the University Federation of Animal Welfare, this is the most humane way to dispatch a live lobster.

2. Place all the ingredients for the Court Bouillon in a large pan and bring to the boil.

3. Remove the lobster from the freezer and immediately add it to the Court Bouillon. Boil for 25 minutes. Remove the lobster and set it aside to cool.

4. Grind the fennel and coriander seeds together using a pestle and mortar.

5. Combine the oil, seeds, chilli and lime juice and whisk together.

6. Fold the mango, papaya and palm hearts gently into the dressing.

7. Meanwhile, remove the meat from the lobster. Twist off the large claws and pull away the legs. Take a lobster cracker or large heavy handled knife and give the claws a whack to expose the claw meat (a small hammer, nutcracker, or even a restrained bash with a rolling pin will also do a good enough job). Do the same with the legs.

8. Cut the lobster in half lengthways. Remove the stomach sac and the black intestine running down the tail section, and discard them immediately. Keep the creamy green bit, this is the liver and is quite delicious. Pick out the remaining meat and cut it into bite-sized chunks.

9. Place the lobster onto a plate and spoon over the dressing. Serve with salad leaves and lightly cooked green beans.