Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head

Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail. The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail

Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website

Once the lobsters are dead, pull each head away from the tail and pull the claws off. Cook the tails in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain

Remove all the flesh from the cooked body and tail. Crack the claws and extract all the flesh. Chill the flesh until needed, reserving the shells

Slice the tail meats into 1cm pieces then place back in the opposite half of the shell to the one you removed the meat from, coloured-side up. Crack the claws and remove the meat. Place the meat in the shell of the head

To make the guacamole, cut the avocado in half and remove the stone. Peel away the skin and cut into 2.5cm chunks

Using a fork, roughly mash the avocado and add the red onion, chilli, crème fraîche, coriander and salt and pepper. Finish with the juice of one lime, or to taste

To make the fennel salad, use a mandolin or sharp knife to finely slice the fennel. Put in a bowl and add the tarragon, chervil, dill and a squeeze of lime. Add the olive oil and season with salt and pepper. Mix well

To finish, place half a lobster on each dish and accompany with a pile of marinated fennel and a generous spoonful of the guacamole