Lobster with Peas, Fennel and Verjus Dressing

2 very fresh live lobsters (each weighing approximately 500g

1 fennel bulb

the juice of ½ lemon

a handful of peas

mild-tasting extra virgin olive oil

sea salt and freshly ground black pepper

a small handful of any lovely young lettuce leaves, washed and patted dry

1 medium bunch of chervil, leaves only

1 small bunch of purple basil, leaves only

For the dressing

1 organic free-range egg yolk

1 ½ tsp honey

2 tbsp verjus

1 tsp Dijon mustard

a pinch of salt

200ml mild-tasting extra virgin olive oil

1 tbsp crème fraîche