4waxy potatoes (about 450gm), such as pink-eye or kipfler, unpeeled150 gmbaby beans, trimmed1Spanish onion, very thinly sliced1 tbspcoriander seeds, toastedCourt bouillon1onion, coarsely chopped1garlic clove½ tspfennel seeds2lemons, halved1green lobster (about 750gm)Lemon relish1lemon60 ml(¼ cup) extra-virgin olive oil1 tsplight brown sugar
For court bouillon, combine all ingredients (except lobster) and 2 litres water in a large saucepan. Add 1 tbsp sea salt and bring to the boil over high heat, reduce heat to medium and simmer until aromatic (15-20 minutes). Remove from heat, add lobster, cover with a lid and stand until lobster is just cooked through (10-12 minutes). Drain and halve lobster lengthways. Remove tail meat and set aside.
Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat, reduce heat to medium and simmer until tender (10-12 minutes). Cool slightly in water (8-10 minutes), drain, cut into chunks and set aside.
Meanwhile, blanch beans (2-3 minutes), then refresh. Drain and set aside.
For lemon relish, remove skin and pith from lemon with a sharp knife (discard) and cut flesh into 5mm pieces. Place in a bowl, add oil and sugar, season to taste, set aside.
Slice lobster horizontally into 2cm-thick pieces and combine in a large bowl with potatoes, beans, lemon relish, onion and coriander seeds, and serve immediately.