Preheat the oven to 200°C.
Process the butter in a food processor until light and fluffy.
Sauté Parma ham, mushrooms, garlic, shallots, fennel, and herbs in oil then cool.
Mix the cooled vegetables, mustard, breadcrumbs, coral, and almonds into the butter.
Roll the butter in cling film and chill in the fridge.
Blanch the lobster in salted water for 1.5 minutes and split in half.
Clean the meat from shells and place it back into the intact body shells.
Place two slices of herb butter on each lobster half.
Bake the lobsters on a tray for 4-5 minutes until hot.
Sauté the samphire in melted butter for 2 minutes.