Serves 2 1 locally sourced lobster (about 750g) 250 g chunky hand-cut chips Salad leaves dressed with vinaigrette to garnish Tarragon hollandaise sauce 5 egg yolks 50g water 250g unsalted butter 10g tarragon, chopped Juice of ½ lemon 1. Put the egg yolks in a food processor with the water and mix well. 2. Gently melt the butter to clarify, that is, so that the butter solids fall to the bottom of the saucepan. 3. In the food processor, slowly pour the clarified butter on to the egg yolks with the motor running. The sauce will start to thicken. 4. Add the chopped tarragon and the lemon juice. Season to taste with salt and pepper and keep warm.
Garlic butter 250g unsalted butter, at room temperature 2 cloves garlic, mashed into a purée Mix the garlic well into the butter, form into a cylinder and refrigerate until ready to use. 1. Prepare a charcoal fire. The fire will be ready to cook when it has past its hottest point. Split the lobster and brush liberally with the garlic butter. Char-grill, basting with more garlic butter, until cooked. 2. Deep-fry the chunky chips. 3. Place the salad leaves and half a lobster on each plate; serve with the chunky chips and hollandaise on the side. Recipe from Two Michelin-starred Chef, Michael Caines MBE.