Lobster with whey, pine and mushrooms

Pour the whey into a saucepan, add the pine needles and bring to the boil. Take off the heat, cover with clingfilm and leave to infuse for 1 hour

Meanwhile, place the lobsters in the freezer for 30 minutes. This will put them to sleep so you can kill them as humanely as possible. Use a sturdy, sharp knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the blade side is directed towards the tail – this should kill it instantly. Repeat with the second lobster

Insert a metal skewer down the length of each lobster – this is to keep the tails straight instead of curling up as they cook. Cook the lobsters in salted boiling water for 4 minutes (you may need a tall pan here depending on the length of your skewers), then submerge the lobsters in iced water to halt the cooking process

Remove the claws and carefully crack them open, trying to keep the meat in one piece. Carefully peel the tails and remove the intestines. Slice each tail in half lengthways to create 4 portions

To finish the sauce, strain the infused whey through a muslin cloth into a small pan. Mix the kuzu with a couple of tablespoons of the liquid to create a paste, then whisk this paste into the rest of the whey to create a thickened sauce

Season the lobster meat with salt and place over medium-hot coals or in a smoking hot griddle pan until the colour changes slightly to a deeper orange. This should only take a minute or 2

Place a small pan over a high heat and, once smoking, add the oil and wild mushrooms. Cook for a minute or two then season with salt

Place the whey sauce over a low heat and cook until it becomes slightly transparent

To serve, plate up half a lobster tail and the meat from one claw on each plate. Spoon over the sauce, then arrange the mushrooms on top. Finish with pennywort and edible flowers