Lobster frites

Method

1. Peel and chip the potatoes and soak in cold water for at least 2 hours, then rinse and dry thoroughly.

2. Pre-heat a deep pan with oil to 110C and fry the chips in small batches for 3 minutes. Transfer to a large baking sheet covered with greaseproof paper and leave to cool.

3. Increase the temperature of the oil to 180C. Again in small batches, fry the chips until golden brown, drain and toss into a bowl. Sprinkle with salt and serve.

4. For the smoked garlic aioli, grind the smoked garlic and salt with a mortar and pestle until you get a paste. Add the egg yolk and saffron and mix in thoroughly. Slowly whisk in the olive oil and lemon juice a little at a time until it emulsifies - this should take about 2 minutes by hand.

5. Plunge the lobster in boiling salted water for 4 minutes. Remove and leave to cool while you pre-heat the grill.

6. Cut the lobster in half lengthways and crack the claws, then grill for 2 minutes. Serve with the chips, sauce and a wedge of lemon.

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Ingredients

4 Maris Piper potatoes
6 cloves smoked garlic clove
1/2 tsp Salt
1 egg yolk
pinch Saffron
100ml Olive oil
1/2 lemon, juice only
1x750g Lobster
oil, for frying
lemon wedges, to serve

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