Method

• 1.
  Cook the beans and peas in simmering salted water for 3 minutes or until tender. Drain, then rinse in cold water. Remove tough outer skin from beans, then return to pan and cover until needed.
• 2.
  For the sauce, bring stock to the boil in a pan with juice, salt and pepper. Reduce heat to low, then gradually whisk in butter one piece at a time, without allowing the sauce to boil. Stir in creme fraiche and cover to keep warm.
• 3.
  In 2 batches, cook the wonton wrappers in a saucepan of boiling salted water for 1-2 minutes until tender. Remove with a slotted spoon, cool in a bowl of iced water for 20 seconds, then drain and lay out on a tray lined with baking-paper. Stir 1 tablespoon of hot sauce through peas and beans. Add lobster to remaining sauce and warm through over low heat.
• 4.
  To serve, dip the wontons briefly in the sauce, then divide among warmed plates. Arrange lobster on top of each wrapper, scatter with peas and beans, then fold over one corner of the wrapper. Drizzle with sauce, scatter with dill and season.