Lobster tails with orange butter sauce

1.Preheat oven to moderate, 180°C. Line an oven tray with foil.

2.Place lobster, shell side down, on tray. Brush lightly with extra butter; season to taste. Bake 15-20 minutes, until flesh is just cooked through.

3.Meanwhile, place sherry vinegar in a small saucepan. Heat on high; simmer rapidly until reduced by half. Cool slightly.

4.Combine yolks and cooled sherry in a medium heatproof bowl. Place over a saucepan of gently simmering water. Whisk vigorously 2-3 minutes, until pale and fluffy.

5.Add butter in a thin, steady stream, whisking constantly, until sauce has thickened. Whisk in juice; season to taste.

6.Spoon sauce over lobster to serve. Sprinkle with green onion.