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 1/2 tablespoons fine sea sea salt
1 1/2 tablespoons picked rosemary
for the lobster and chips:
1 2-3 lb. live Maine lobster
1 lb. washed Maris piper potatoes, cut in 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 ofits 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. Preheat 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 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.