Instructions: Firstly cook the mussels in a little white wine and drain off. Reduce the liquid and thicken with soft butter. Add the chopped herbs and seasoning to finish. Boil the lobster meat from the shell, and cut it into pieces. Cook the steak in butter and olive oil and season. Blend the potatoes with warm milk, mustard, chopped herbs and season. Place the mash in the centre of the plate with the lobster on top. Scatter the mussels around and drizzle with the sauce. Garnish with the remaining herbs on the top and serve immediately.

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