Grilled lobster with aioli and chips

Method

1. For the aioli, blend the egg yolks, mustard, garlic and lemon juice together in a food processor. Add the oils gradually in a slow, steady stream. Season with salt and pepper, adding a little more lemon juice if you like a sharp flavour; set aside.

2. For the chips; peel the potatoes and cut into large strips, 1cm thick. Rinse well under cold running water, before drying with a tea towel.

3. Heat the oil to 130C in a deep-fat fryer.

4. Tip a single layer of chips into the basket and lower it into the oil. Fry for about 5 minutes until tender, but still pale.

5. Lift the chips out in the frying basket, drain off the excess oil and turn them onto absorbent paper. Repeat with the remaining potatoes. After this you can start preparing the lobster and return to the chips towards the end of the lobster's cooking time.

6. When you are ready to cook the chips, raise the oil temperature to 190C and cook them, again in batches, for about 2 minutes until golden and crisp. Sprinkle with sea salt and pepper and serve at once.

7. For the lobster, pour the water and salt into a large saucepan and bring to the boil. Plunge the lobsters head first into the water; cover the pot and bring it back to the boil. Reduce the heat and simmer for 5 minutes.

8. Remove the lobsters from the water and leave until cool enough to handle.

9. Preheat the grill.

10. Place the lobsters on a chopping board and, with a large, heavy knife, cut vertically, through the middle of the head. Turn the lobster so that the cut side is touching the board.

11. Slice through the middle of the tail to split it in half. Crack open the claws with the back of the knife, using the heavy end near the handle. Remove the intestinal thread running through the back of the lobster and the white sac inside its head.

12. Place the lobsters in halves on a grill tray, flesh side up. Brush them with a little of the melted butter and grill under a medium heat for 8-10 minutes, until the flesh is firm and lightly golden on top.

13. Warm the butter in a small frying pan and add the chopped herbs. Season with salt, pepper and lemon juice. Transfer the lobster to 4 warm plates and spoon over the herby butter. Serve hot with the chips, aioli and a green salad.