Orecchiette of native lobster, raspberries, cumin and herbs

To stun the lobsters, place them in the freezer for 10 minutes, until they stop moving completely. They can then be killed with a sharp knife stabbed straight through the brain which is located under the cross at the back of the head

Next twist the claws and arms off, then twist the tail and head in opposite directions until they separate. Separate the head from the legs, remove the brains and feathery gills. Set the head shells and the legs aside

Bring a pot of heavily salted water to the boil. Blanch the body of the lobsters for 3 minutes and then plunge immediately into iced water. Blanch the claws for 5 minutes then cool them down quickly in iced water as well

When the lobsters are cold, drain them and carefully snip lengthways down the belly and remove the meat. Set the shells aside. Crack the claws with a hammer or the back of a knife. Remove the meat and discard any bits of cartilage. Dice the claw and body meat into generous chunks and set aside in the fridge until needed

Cut the reserved lobster shells into smaller pieces

Heat up the oil in a large pan and sauté the lobster shells until they begin to colour a little bit

Add the vegetables and turn down the heat. Continue to sauté until the vegetables begin to colour and soften

Add the tomato purée, herbs and spices, then cook for 5 minutes. Add the alcohol, and flambé carefully

Reduce the liquid until almost dry and then cover the shells with about 2.5 litres cold water. Bring to a simmer and cook gently for 2 hours. Pass through a strainer into a clean pan

Bring the stock to a simmer and cook until it has reduced to about 1 litre

For the lobster velouté, heat up the olive oil in a heavy-based pan. Add the shallots, cumin and salt, and cook until the onions have softened. Add the wine and cook until reduced. Add the stock, and then cook until the stock has reduced to a glaze. Add the cream, bring to a simmer, and then remove from the heat. Check the seasoning and adjust to taste

Remove the diced lobster from the fridge 1 hour before you need it. When it reaches room temperature, mix it with the melted butter, and season with salt and plenty of freshly ground black pepper. Leave at room temperature

Have your velouté hot and ready in a pan which will be big enough to toss the pasta

Boil the pasta until slightly al dente then drain, reserving some of the pasta cooking water

Strain the juices and butter from the lobster into the velouté

Tip the orecchiette into the pan of velouté and stir or toss it through, adding a little pasta water if it looks too stodgy. It should look silky and luxurious

Add the lobster and very carefully toss everything together for 10 seconds. Add the raspberries and herbs and mix again. Serve immediately