Ingredients – Lobster (serves 4)

• 1 onion, roughly chopped
• 1 leek, roughly chopped
• 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 1 fennel, roughly chopped
• 2 x 600-800g native lobsters
• 200g unsalted butter, room temperature
• 6 cloves garlic, crushed
• ½ bunch flat parsley, chopped
• salt and pepper
• Juice of 2 lemons

Method – Lobster:

Put the chopped onion, leek, carrots, celery and fennel into a large pot and cover with plenty of cold water. Bring to the boil.

Place the lobsters in, bring back to the boil and simmer for 6 minutes, then remove and leave to cool.

While the lobster is cooling, mix the softened butter, garlic and parsley. Season with salt, pepper and lemon juice, then place into a piping bag.

Once the lobsters are cool enough to touch, remove the claws, crack them open and remove the meat.

Split the lobsters in half lengthways with a heavy knife and remove the tail meat from the shells.

Pipe the garlic butter in the bottom of the lobster shells, place the tail meat back into the tail cavity, put the claw meat into the head cavity, pipe a little more butter on top and place on a tray. Roast in a hot oven for 6 to 8 minutes.

Once roasted, place into a bowl and serve with chips and the hollandaise sauce below.

Ingredients – Hollandaise sauce:

• 1 shallot, sliced
• 10 white peppercorns, crushed
• 100ml white wine
• 50ml white wine vinegar
• 4 egg yolks
• 200ml clarified butter
• Salt & pepper

Method – Hollandaise sauce:

Place the shallots, peppercorns, white wine and white wine vinegar into a pan, bring to the boil and reduce by three-quarters.

Place the egg yolks and a couple of tablespoons of the reduction into a large, round-bottomed mixing bowl and whisk them together over a pan of barely simmering water until the egg starts to thicken.

Whisk in the butter gradually.

Season with salt and pepper.