Steamed lobster with garlic and lemon butter sauce

For the herb butter, combine all the ingredients in a bowl. Season with salt and pepper, then chill until needed.

Place lobster in the freezer for 2 hours (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface.

Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.

Remove and discard the dark intestinal vein, stomach sac and gills. (If you prefer, you can ask your fishmonger to prepare your lobster or crayfish for you.)

Transfer lobster, flesh-side up, to a baking tray and drizzle with oil. Preheat oven to 140 degrees on the steam function. Place lobster in oven and cook for 8 minutes. Remove from oven and top with herb butter. Place lobster back in and set oven on grill function. Cook for 4 minutes or until butter is brown.

Serve the lobster hot, scattered with fresh herbs, lemon.