James Martin served up butter-poached lobster with asparagus, spinach and Maltaise sauce for food heaven on Saturday Kitchen.

James says: “Maltaise sauce is a basic Hollandaise with added blood oranges. The citrus notes go beautifully with fresh greens and seafood.”

The ingredients are: 75g unsalted butter and 2 lobsters, meat removed from the shells (keep the meat in whole pieces if possible).

For the Maltaise sauce: 1 egg yolk, 1 lemon, juice only, 110g clarified butter, warmed and ½ blood orange, zest and juice only.

For the asparagus and spinach: 1 bunch asparagus, woody ends trimmed, peeled, 100g unsalted butter, 50g baby spinach and salt and freshly ground black pepper.

To serve: 2 tbsp mixed baby cress (such as baby bull’s blood, red vein sorrel and chervil) or small edible flowers.