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Lobster & Chips Recipe

How to make the best lobster with a side of fried potatoes, homemade aioli, and rosemary salt.
Lobster & Chips Recipe

Servings: 2
Prep time: 15 minutes
Total time: 45 minutes


for the garlic aioli:
4 tablespoons good quality mayonnaise
1 tablespoon crème fraiche
2 garlic cloves, peeled and grated
1 lemon, zest and juice
1 tablespoon chopped tarragon

for the rosemary salt:
6 ½ tablespoons fine sea sea salt
1 ½ tablespoons picked rosemary

for the lobster and chips:
1 2-3 pound|907-1361 gram live Maine lobster
1 pound|454 grams washed Maris piper potatoes, cut into skin-on chips
sea salt and freshly ground black pepper, to taste
vegetable oil, for frying


  1. First, make the aioli: whisk all the ingredients together and season to taste.
  2. Next, make the rosemary salt. Blitz the salt and rosemary together in a food processor until fine and a light green colour.
  3. Place a large pan of salted water on to the boil. Meanwhile get your live lobster out from fridge and lie it flat, stomach-side down, on a chopping board. Spike it firmly and quickly with a large sharp knife in the base of its head to kill. Place the lobster into the boiling water and cook for 8 minutes. Refresh in cold water and set aside in fridge.
  4. Heat your vegetable oil (to around 140°C|300°F) and blanch your chips for 8-10 minutes until soft and cooked through. Set these aside on kitchen towel.
  5. Now prep your lobster, using a large knife split the lobster in half and using a spoon scoop out its guts and rinse the lobster under cold water. Gently crack its claws with the back of a knife. The lobster is now ready to be cooked. It can either be cooked on the bbq to impart a smokey flavour (shell-side down to protect the meat and infuse the flavour) but can also happily be cooked for 8 minutes in a 180°C|350°F oven dotted with some butter.
  6. Whilst the lobster is cooking, refry your chips in 190°C|375°F degree oil for 2 minutes until light brown and crisp. Drain and season with the rosemary salt.
  7. Serve the cooked lobster with the chips, a good spoonful of the aioli, some watercress and a big wedge of lemon.

From The Best Place to Eat Lobster Is a Beachside Garden Shed

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