Buttery garlic lobster and golden, crispy chips take usual seaside fare to new foodie heights. Think romantic dinner for two served with your favourite tipple.
2 cooked lobsters, with shells halved and meat removed and chopped
2 large potatoes, such as Maris Piper, peeled
1 litre sunflower oil
For the garlic butter:
75g butter, softened
1 garlic clove, crushed
Zest of 1 lemon, plus a squeeze of juice
1 handful flat-leaf parsley, finely chopped, to serve
1. Clean two halves of a lobster shell with kitchen towel to remove debris. Divide the lobster meat between them, place on a baking tray and set aside.
2. To make the garlic butter, mash all the ingredients together in a bowl with salt and pepper. Place on a sheet of clingfilm, and wrap it around the butter.
3. Cut the potatoes into chips about 0.75cm thick. Cook them in a large pan of boiling salted water for 5 minutes until they are just starting to soften.
4. Pour the oil into a deep fryer set to 180ºC. Place the chips into the hot oil in batches, stirring occasionally with a metal spoon to stop them sticking together. Cook for 6–8 minutes, or until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
5. Heat the grill to high. Slice the butter and dot all over the prepared lobster halves and place under the hot grill for 2–3 minutes. Sprinkle each lobster half with parsley and serve with the chips.
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