Grilled lobster with samphire and homemade salad cream

Method

1. For the salad cream: combine the flour, pepper, salt and mustard powder together in a small bowl. Stir in the oil, then add the sugar.

2. Beat the eggs into the milk and stir into the other ingredients. Add the vinegar very slowly to the mixture.

3. Transfer the mixture to a saucepan. Bring to the boil, reduce the heat and simmer for a few minutes, stirring all the time.

4. Leave to cool and when cold, bottle in a sterilised container.

5. For the lobster: Cut the lobster in half lengthways and clean out the intestine sack.

6. Heat a grill until hot. Brush the lobster halves with the clarified butter, sprinkle over the chopped garlic and put under the grill for 5-8 minutes or until cooked.

7. Heat a pan on a moderate heat until hot, add a knob of butter, then add the chilli and cook for 45-60 seconds.

8. Add the samphire to the pan and toss while cooking for 1-2 minutes.

9. Serve the lobster with the chilli samphire and a large dollop of salad cream, sprinkled with chopped parsley.