Start by making a simple seaweed butter by melting butter over a low heat with seaweed. Next cook off your bacon rashers and chop into shards once crispy.
For the hot samphire salad, heat a knob of butter in a pan and sauté the fennel and chilli for 3-4 minutes. Then add in the tomatoes and samphire. Cook for a further few minutes and then finish with lime juice and fresh coriander.
Take your butterfly lobster tails and oven bake or grill on a BBQ for 6-8 minutes basting in seaweed butter with a brush. Once cooked remove from the shell, carve and serve on toasted ciabatta topped with Hollandaise and with a wedge of lime on the side.