Once the lobster is no longer with us, twist the claws and tail off and reserve. Keep the heads if you want to make lobster ...

Set aside the tail flesh. Reserve all the shells for ... Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz.

Separate the lobster flesh from the tails, chop into bite-sized chunks ... Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse ...