The closest thing we have to marron in this country is the small native lobster. This dish works just as well using them.

Serves 6

3 native lobsters
250g/8oz unsalted butter
1 small bunches of chives
2 cloves of garlic, peeled
1 small bunch of tarragon, leaves only
1 small bunch of flat-leaf parsley, leaves only
1 small bunch of basil
The zest of one lemon
1 small pinch of cayenne pepper
A little salt
Freshly ground black pepper

This makes more butter than you need but it keeps well in the freezer for a couple of months and can be used on fish or steak.

Place all the ingredients in a Magimix and purée until smooth. Remove, shape into a log and roll in greaseproof paper. Chill in the fridge for about an hour.

Place a large pot of well-salted water on to heat. When it boils, put in the live lobsters and cook for 8 minutes. Remove and cool.

When the lobsters are cool enough to handle, take a sharp knife and split the lobsters down the middle from head to tail. Place the cut side up on a large baking tray. Heat your grill to its maximum heat. Remove the herb butter from the fridge and cut into 1cm discs. Place 2-3 discs on each lobster half and place under the grill for 3-4 minutes until the butter is melted and golden and bubbling. Serve immediately with peasant-style bread to mop up the juices.