- For the chips
vegetable oil, for deep-frying
- 2 large baking potatoes
- For the lobster thermidor
shallot, peeled and finely chopped
- 275ml/10fl oz fish
- 50ml/2fl oz
- 110ml/4fl oz
- ½ tsp
- 2 tbsp roughly chopped, fresh flatleaf
lemon, juice only sea salt and freshly ground black pepper
parmesan cheese, grated
Heat vegetable oil in a deep-fat fryer to 140C/275F (CAUTION: Hot oil is very dangerous. Do not leave unattended).
For the chips, slice the potatoes into 1.5cm/½in thick long chips.
Carefully place the chips in the hot vegetable oil and cook for 5-6 minutes or until just tender, but without colour.
Remove carefully from the fryer using a metal slotted spoon. Turn up the temperature to 190C/375F.
Carefully place the chips back into the hot vegetable oil and fry for a furthur 3-4 minutes or until golden and cooked through.
Remove from the fryer using a metal slotted spoon and drain on kitchen paper. Season with salt, to taste.
Meanwhile, for the lobster thermidor, cut the lobster in half using a sharp knife. Remove the meat from the claws, tail and head and set aside.
Cut the lobster meat up and place back into the shell.
Place onto a tray and under the pre-heated grill for 3-4 minutes until golden brown.
To serve, place half the lobster onto a serving plate and serve alongside the chips.