Preheat oven to 120C.
Bring a saucepan of water to a boil over high heat. Add half the coriander and blanch for 30 seconds. Remove from water and set aside in an ice bath. Add the lobster to boiling water and blanch for 2 minutes. Remove from water and place in an ice bath. Remove tail, cut in half and set aside. Cut up head and body into 2cm pieces.
Place 4 tablespoons oil in a saucepan, add carrot, roughly chopped tomatoes and remaining coriander and fry until golden and soft. Add lobster shells and cook a further 5 minutes. Add vinegar and port and reduce by half. Add 500ml water and allow to simmer until reduced to 150ml. Strain into a clean saucepan and set aside.
Place tomato slices on a paper lined tray and place in the oven to bake, about 30 minutes.
Remove blanched coriander stems from ice bath and squeeze dry. Place in food processor with olive oil and process until well combined. Let sit for 10 minutes then strain through a fine sieve. Set aside.
Return sauce to a low heat, add cream and stir until combined. Once hot, remove from heat and set aside , keeping warm.
Place butter in a frypan and set over low heat. Once melted, add lobster tail halves and fry until just cooked, about 2 minutes per side.
To serve, place lobster tail in bowls and add bisque and tomato slices. Drizzle with coriander oil and season with salt and pepper.

MasterChef

Lobster Bisque