Ingredients

• 2 x 500g/1lbs 2oz cooked lobsters
• 4 x 175g/6oz fillet steaks
• 75g/3oz butter
• 2 tbsp olive oil
• 1 lemon
• juice only
• 250g/9oz spinach
• 250g/9oz watercress
• leaves picked
• 50g/2oz butter
• 2 shallots
• finely diced
• 150ml/5fl oz white wine
• 300ml/10fl oz double cream
• 2 tbsp grain mustard
• 2 tomatoes
• skinned
• deseeded
• chopped
• 2 tbsp chives
• finely chopped

Directions

• Crack the lobster claws
• extracting the meat in one whole piece if possible. Cut the tail in half lengthways
• lift the meat out
• and reserve both the meat and shell.
• Season the steak with salt and freshly ground black pepper. Heat a frying pan until hot
• add a little of the butter and the oil and fry the steak on each side for 2-3 minutes (for medium)
• basting with the butter as it cooks.
• Remove the pan from the heat and set aside to rest for 2-3 minutes
• turn the meat over and rest for a further 2-3 minutes.
• Meanwhile heat some of the butter in a second pan and warm the lobster meat through
• basting with the pan juices. Season with salt
• freshly ground black pepper and lemon juice.
• Heat a frying pan until hot
• add the remaining butter and oil and fry the spinach and watercress until just wilted.
• For the sauce
• melt the butter in a saucepan and fry the shallot for 2-3 minutes
• or until just softened. Add the wine and cook until the volume of the liquid has reduced by half. Add the cream and reduce by half again.
• Stir in the grain mustard
• tomatoes and chives and warm through. Season to taste with salt and freshly ground black pepper.
• To serve
• arrange the lobster shells on a plate and place the lobster meat inside the shells. Place the fillet steak alongside and the lobster claw on top. Finally
• add some spinach and watercress and drizzle over the sauce.