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Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

Lobster, triple-cooked chips and Béarnaise sauce

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1
Start by preparing the lobsters. Put the lobster in a freezer. This will render it insensate. Boil some water. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head
  • 1 600g live native lobster
2
Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail. The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail
3
Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website
4
Once the lobster is dead, pull the head away from the tail and pull the claws off. Cook the tail in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain
5
Remove all the flesh from the cooked body and tail. Crack the claws and extract all the flesh. Chill the flesh until needed, and reserve the claws for serving
6
Next make the Béarnaise. Clarify the butter by melting it in a in a saucepan. The butter will separate, leaving a milky residue on top. Using a spoon, carefully remove and discard the residue
  • 250g of clarified butter
7
Underneath you should find golden liquid butter. Pour this off slowly into another pan, leaving the milky water at the bottom of the pan behind
8
Place the vinegar, white wine, crushed peppercorns, shallots, tarragon stalks and bay leaf into a saucepan. Reduce until you have 2 tablespoons of liquid left, remove from the stove and allow to cool, then strain
  • 3 tbsp of tarragon vinegar
  • 100ml of white wine
  • 4 black peppercorns
  • 2 shallots
  • 4 sprigs of fresh tarragon
  • 1 bay leaf
9
Half fill a saucepan with water and bring to the boil. Put the egg yolks and vinegar reduction into a mixing bowl, place it on top of the boiling water and start to whisk the eggs
  • 3 egg yolks
10
Remove the bowl every 10 seconds to prevent the eggs from scrambling. Continue to whisk the yolks until they have doubled in volume and become very light
11
Pour the warm clarified butter into the sauce little by little – if you add it too fast, the sauce will split. If you think the mix is getting too thick, add 1 teaspoon of hot water
12
Let it cool down then carry on whisking the butter until it is all incorporated. Add the chopped tarragon leaves and lemon juice and season the sauce with salt and pepper
  • 1/4 lemon
  • sea salt
  • black pepper
13
Next make the chips. Preheat the oven to 100°C/Gas mark 1. Heat the deep-fat fryer to 50°C
  • 500ml of vegetable oil
14
Wash the chips in cold water and dry well in a clean towel. Blanch the chips in the deep-fat fryer for 5 minutes. Spoon out onto a tray lined with greaseproof paper
  • 4 Marfona potatoes
15
Put the chips in the oven and cook for 20-30 minutes until cooked – check by pushing the tip of a knife through them, they should be soft but still have no colour
16
Increase the heat on the deep-fat fryer to 180°C. Add the butter to a warm frying pan and wait until it starts to foam. Add the lobster and then the lime juice
  • 50g of unsalted butter
  • 1/2 lime
17
Take off the heat and leave the lobster meat in the pan to finish cooking through
18
Place the chips back in the deep-fat fryer or saucepan and cook for 4-8 minutes until they are golden brown and crispy. Remove from the oil and drain on kitchen paper
19
To finish, slice the lobster meat and put back into the shells. Season the chips with salt and serve with the Béarnaise sauce
  • sea salt

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