Fry the black peppercorn and curry leaves (without oil) in a fry pan on a low heat until fragrant, and set aside. Heat a medium pot on a low heat, melt the butter and add in shallots, garlic, chilli and Simon Gault Home Cuisine kiwi seasoning and cook for 2 minutes. Add the soya bean paste, Simon Gault Home Cuisine fish stock concentrate and the lightly cooked black pepper and curry leaves. Cook for a further 2 minutes until you smell the peppery aroma. Add the dark soy sauce, oyster sauce, coconut sugar and Simon Gault Home Cuisine vegetable stock. Bring to a simmer for 5 minutes until the sauce begins to thicken. In a small pot heat 1 litre of coconut oil to 160°C. Coat the sliced shallots with corn flour, fry in the hot oil for 2-3 minutes or until crispy. Remove with a slotted spoon onto a paper towel and set aside for garnishing later. Preheat the oven to 185°C. Place the slipper lobster halves, shells intact, in a medium bowl with 1 cup of the horopito black pepper sauce and mix well. Place the marinated lobster halves on an oven tray and roast for 7-10 minutes. Serve lobster halves on large platter and spoon the remaining sauce over the top. Garnish with spring onion, coriander and crispy shallots. Great as a nibble or accompanied with steamed rice and green vegetables.