Food by VICE

Lobster & Chips Recipe

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

by Hidden Hut
Jun 22 2017, 11:00pm

Servings: 2

Ingredients
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 pound washed Maris piper potatoes, cut in skin on chips
sea salt and freshly ground black pepper, to taste
vegetable oil, for frying

Directions

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.

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

Tagged:
Munchies
Food
lobster
chips
garlic
Rosemary
make
lemon
Creme Fraiche
mayonnaise
salt
black pepper
sea salt
fried potatoes
tarragon