Place the lobster on a chopping board. Place the tip of a knife on the top of the lobster’s head, in the centre and in between the eyes. In one quick motion, drive the knife into the head until you reach the chopping board. Then, bring the knife down, cutting the head in half

Rotate the lobster 180 degrees and cut the tail in half, leaving the lobster intact

Remove the claws, then remove the intestine running down the lobster tail and discard it. Set the lobster tail half aside in the fridge until ready to serve

Using a spoon, remove the offal from the lobster head. Wipe the insides of the head to remove as much as possible using a paper towel. Reserve the head in the fridge

Steam the lobster claws for 6 minutes, then plunge into ice water to stop the cooking

Using a rolling pin, carefully crack the lobster claw shells and remove the meat, keeping it in large chunks

Cut the claw meat into approximately 2 cm pieces, and set aside in the fridge

For the lobster emulsion, gently warm the fish stock and white soy sauce in a pan

Whisk the butter into the warm stock, little by little to emulsify it

Whisk in the mayonnaise and lemon juice. Remove from the heat and set aside until ready to serve

When ready to serve, place the four halves of lobster tail on a tray. Spread roughly 25g of butter on top of each tail and place under a pre heated grill for 5 mins or until the tail is cooked

In a frying pan, melt the remaining 30g of butter. Sweat the white onion in the butter over a low heat for about 10 minutes. When softened, add the emulsion and cooked crab claw meat

Gently warm through and finish with the chopped chervil

Sprinkle the lobster tail with salt and place onto a plate. Spoon the claw meat and emulsion into the head of the lobster, and a little emulsion over the tail

Finish with cracked black pepper and serve