Lobster Buttered Soup

1 lobster (approx weight 750g )
300g mussels
150ml White Wine

Broth
100ml mussel/lobster liquid
1 tbsp lemon juice
50ml double cream
150g butter

Froth
150ml skimmed milk
1 tbsp honey
1 egg
Pinch of salt

To Serve:
2 tsp caviar
a few sea vegetables or samphire

Poach the lobster in a pan of boiling water for 10 – 12 minutes, then remove from the liquid and crack the shell to remove the flesh.
Preheat a pan until smoking hot. Add the mussels and the white wine immediately. Cover and cook for 2 – 3 minutes until the mussels are open, discard any unopened mussels.
Using a slotted spoon to remove the mussels from the liquid. Retain 100mls of liquid to use in a broth. Remove the mussels from their shells and set aside to keep warm.

In the meantime, prepare the froth by just warming or 60˚C the milk, salt and honey in a saucepan.
Remove the saucepan from the heat and add the egg. Using a handblender blitz to create the froth.

Now prepare the broth. In a small saucepan, bring 100ml of the retained mussel liquid and the cream to a simmer. Whisk in the cubed butter until it creates a smooth buttered broth. add the lemon juice if needed.

Place the lobster pieces and mussels in 2 shallow serving dishes and pour over the broth.

Whizz up the milk froth and spoon over the lobster broth.

Add a spoon of caviar and samphire. Enjoy immediately.