Sous vide lobster with sauce Choron

First, prepare the sauce Choron. Place the egg yolks, salt and sugar in a food processor and give them a quick whizz. In a small pan, heat the lemon juice, wine and wine vinegar together with the shallot and reduce by half

In another pan, melt the butter and allow to bubble. Turn on the food processor again and strain in the hot reduced liquid, followed slowly by the hot butter

When all of the butter has been added, pour the Hollandaise sauce into a bowl and then stir in the tomatoes and tarragon to make it a sauce Choron. Cover with cling film until required and keep somewhere warm

Plunge a pointed knife into the cross on the top of the lobsters' heads to kill them instantly. Remove the claws and remove the head

Bring a large pan of salted water to the boil, plunge the lobsters and claws into the pan and remove the lobster bodies after 3 minutes. Immediately plunge into ice-cold water. Remove the claws after 4 minutes and plunge into the ice-cold water with the bodies

Preheat a water bath to 60°C

Crack open the claws, remove the meat (in whole pieces) and place into a vacuum bag. Remove the meat from the body of the lobsters and place into a separate bag. Add some clarified butter to each bag together with a few sprigs of tarragon and season with salt and pepper. Seal in a chamber sealer and cook in the water bath for 10 minutes

Heat a frying pan until very hot and add some clarified butter. Add the spinach and cook until it just starts to wilt. Season to taste

Remove the lobster from the water bath and portion on a tray. Place some spinach into the centre of each plate and the lobster on top. Spoon the sauce Choron to one side, garnish with sea purslane and sea rosemary and serve immediately