Cooked Rock Lobster With Three Sauces

Use a tea towel to hold over the back of a large sharp knife. Put the knife along the middle of a lobster and press down heavily to cut in half.

Toss asparagus in olive oil and season to taste. Chargrill or barbecue for 2 minutes each side, or until charred and tender.

To make the lemon aioli, combine 2 egg yolks, 1 tsp mustard, 1 tbs lemon juice and a pinch of salt in a bowl of a small food processor or stick blender. Process until combined. With motor running, gradually add 1/2 cup olive oil until mixture is thick and emulsified. Stir in 4 cloves of crushed garlic and process until combined. Cover and refrigerate until needed.

To make the Asian chilli sauce, combine 1/3 cup peanuts, 1/3 cup sweet chilli sauce, 2 tbs lime juice, 2 tbs chopped Thai basil (or mint), 1 small eschalot (finely chopped), 1 1/2 tbs peanut oil, 2 tsp grated ginger and 1 tbs fish sauce.

To make the parsley butter sauce, combine wine, 2 eschalots and 1 garlic clove in a small saucepan, bring to the boil and simmer over medium heat for 10-15 minutes, or until reduced by half. Remove from heat, whisk in 100g butter and 1/2 tsp honey. Add parsley and season with to taste. Transfer to a bowl, cover and refrigerate for 30 minutes. Return to room temperature before serving.

Serve lobster halves accompanied by grilled asparagus, lemon wedges, fried shallots and lemon aioli, Asian chilli sauce and parsley wine butter sauce.