Lobster and chips

Method

1. In a large pan, bring the water to a simmer with the celery, bay leaves, carrot, onion and peppercorns, drop in the lobsters and poach for 10 minutes. Remove from the heat and leave to cool completely.

2. Once cooled, remove the lobsters from the pan, cut in half lengthways and clean out the coral and cavity. Remove all of the meat from the claws and tails, chop into chunks and put back into the shells, season and reserve.

3. To make the tartare hollandaise, soften the shallots with the vinegar over a high heat until reduced by half.

4. In a bowl sitting over a pan of simmering water, whisk the egg yolks with the reduced vinegar until thick, then slowly drizzle in the clarified butter as you continue to whisk until you have the consistency of mayonnaise.

5. Stir in the capers, small gherkins, herbs and whipped cream and season to taste. Reserve the sauce at room temperature.

6. To make the chips, peel and cut the potatoes to the desired shape, then rinse and drain. Blanch the potatoes for 3 minutes in the deep fat fryer at 150C, taking care not to colour them. Remove and drain.

7. Turn the heat on the fryer up to 185C and fry the chips another 2 minutes until golden and crispy. Drain on kitchen paper and season well with sea salt.

8. To serve, top each lobster half with the sauce and brown under a hot grill for 2 minutes until golden. Place the grilled lobster with the chips on serving plates with a wedge of lemon.

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Ingredients

3 litres water
1 stick Celery
2 Bay leaves
1 carrot
1 onion
4 peppercorns
2 live Scottish lobsters, 1kg each
2 Shallots
3 tbsp white wine vinegar
2 egg yolks
250g clarified butter, warm
1 tbsp capers
1 tbsp chopped small gherkins
1 tbsp chopped Parsley
1 tbsp chopped tarragon
1 tbsp chopped Dill
2 tbsp double cream, whipped
6 Maris Piper potatoes, or chipping potatoes
oil, for frying the chips
sea salt

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