Lobster and Asparagus With Lemon Butter Sauce

Cut the lobster tails along each side of the underside with scissors.

Pull the lobster flesh away from the shells and cut into thick slices.

Top and tail the snow peas.

Break off the woody end of the asparagus.

Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.

Heat the butter in a pan, add green onions, lemon rind and juice.

Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.