An island chef has hit the gold standard in lobster preparation.

Jean-Claude Garzia, owner and chef cuisine at Beau Rivage in Paget, has taken delivery of a handcrafted gold and silver lobster press.

Mr Garzia said: “You will not find the same one anywhere else in the world.”

The press — created by a friend of the chef — took two years to design.

It was crafted by specialist firm Christofle in Paris and comes with a matching silver saucepot and jug.

The press is used to extract all the juice from the shells of crustaceans, including lobster and crabs, which is then used to finish sauces at diners’ tables.

Mr Garzia said he knew of only two other similar presses.

He added: “Nothing like this has ever been done here or in the United States or Canada.”

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