Add the fennel, coriander, peppercorns and bay leaves and roughly chopped vegetables to a large pot of salted water. Bring to the boil.
Add the rock lobster and boil for seven minutes then remove and allow to cool for a couple of minutes.
Whisk the lime juice into the wholegrain mustard in a glass bowl to emulsify. Add the chilli flakes, the minced garlic, the lime zest and the honey. Stir and then add the salt and a drizzle of olive oil to form an emulsion and then the crème fraîche. Toss in the chopped herbs.