Place a knife through the live lobsters head.
Remove the tail and the stomach tract.
Remove the claws and arms and retain.
Keep the head for Lobster Oil.
Place the claws in boiling water and after 90 secs then drop the tail.
Remove and place in ice bath.
Shell the meat and retain for further use
Top and tail the potatoes and slice 1cm thick.
Cook in boiling salted water until just tender.
Meanwhile make the lime vinaigrette by zesting one of the limes and removing the juice from both limes.
Place in a bowl and add the chopped chilli.
Gradually add in the olive oil and season.
Once the potatoes are cooked drain and immediately toss in the lime vinaigrette.
Allow to Cool.
Once cool add the finely diced spring onion and green pepper, the cayenne pepper and the rocket leaves.
Finely chop the shallot, garlic and chilli and sweat in a little oil.
Add the lobster head and cook for a few minutes.
Add the oil, bring to the boil and allow infusing to take place.
Blanch the herbs in boiling water for 10 seconds.
Remove and plunge into an ice bath.
Remove from ice bath and squeeze out existing liquid and place in a blender.
Gradually add the oil and blitz until smooth and the required consistency is achieved.
Season then use.
Place Potato Salad on base of the plate/bowl. Retain some of the lime vinaigrette.
Slice the tail and layer over the potato salad.
Garnish with one of the claws.
Drizzle some of the vinaigrette over the lobster.
Drizzle the two oils over the lobster, salad and the plate.