Ingredients
- For the chips
-
vegetable oil, for deep-frying - 2 large baking potatoes
- sea
salt
- For the lobster thermidor
-
- 750g/1½lb
lobster, cooked - 25g/1oz
butter - 1
shallot, peeled and finely chopped - 275ml/10fl oz fish
stock - 50ml/2fl oz
white wine - 110ml/4fl oz
double cream - ½ tsp
English mustard - 2 tbsp roughly chopped, fresh flatleaf
parsley - ½
lemon, juice only sea salt and freshly ground black pepper - 20g/¾oz
parmesan cheese, grated
- 750g/1½lb
Preparation method
-
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.