Cook lobster in boiling water for 3-4 minutes then remove.
Boil the claws for an additional minute.
Fry lobster and claws in white wine for 2-4 minutes until cooked.
Dice the lobster tail meat and set aside the chopped meat from claws.
Simmer head and shells in wine and stock for 5-10 minutes.
Strain the stock through a sieve and return to heat.
Reduce stock by three-quarters and whisk in butter, wine, and seasoning.
Blend scallop meat with salt, egg white, and cream until smooth.
Fold in lobster meat and herbs then chill for 15 minutes.
Place filling on wanton wrappers and brush edges with egg yolk.
Cut into semi-circles using a 10cm cutter and fold into tortellini shapes.
Repeat the process for all remaining wonton wrappers.
Boil tortellini in lobster sauce for 3-4 minutes then warm the tail meat.
Wilt orach in butter then stir into reduced cream and season.
Froth the remaining sauce using a hand blender.
Plate the lobster tail with orach, tortellini, sauce, and sea purslane.