Lobster with asparagus, snowpea and orange salad

Cut the skin from the oranges, removing the white pith as well. Slice into segments and discard any pips.

Squeeze any juice from the discarded pith into a small bowl (you should have about 1 tbsp). Add the olive oil and whisk to combine. Season to taste and set aside.

Blanch the asparagus and snowpeas in a saucepan of boiling salted water for about 30 seconds. Refresh in cold water. Drain. Cut the asparagus spears in half and place in a large bowl with the snowpeas, orange segments and dressing. Toss to combine.

Mix together the butter and garlic and smear over the lobster meat.

Heat a heavy-based pan or grill plate and cook the lobster, shell-side down, over medium heat until the shells turn red and the meat is almost cooked through. Turn once to lightly brown. Remove from heat and rest for a minute or two.

Pull the meat from the shell and sprinkle with dill. (Return the meat to the shell to serve if you like.) Serve with the salad.