Lobster, baked purple potatoes and Gruyère sauce

These dramatic, buttery baked purple potatoes are topped with heaps of lobster and a rich sauce made with Le Gruyère cheese, egg yolks, cream and lemon zest. Any extra sauce is delicious served over poached eggs or asparagus, like a Gruyère-infused Hollandaise.

First published in 2022
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Ingredients

Metric

Imperial

Potatoes

Sauce

Method

1

To bake the potatoes, first preheat the oven to 200°C/gas mark 6

2

Wash the potatoes in cold water and then pat dry. Rub the skins with a little oil and sprinle with sea salt

3

Bake the potatoes for 1-1½ hours or until tender

4

Remove the potatoes from the oven and set aside to cool slightly. Don’t turn off the oven. When the potatoes are cool enough to handle, cut them in half and scoop out the flesh, retaining the skin. Pass the flesh through a fine sieve into a saucepan. Add the butter to the potato and mix through to incorporate thoroughly. Set aside and keep warm

5

To make the sauce, heat the cream, mustard, lemon zest and juice together in a pan until it comes to the boil

6

Take the sauce off the heat and whisk in the egg yolks until combined. Stir in the Gruyère and add the basil. Season to taste with sugar, salt and freshly ground black pepper and continue to cook until the sauce thickens. Take off the heat

7

Increase the oven temperature to 220°C/gas mark 7

8

Divide the buttery potato mixture between the potato skins and add the lobster and a spoonful of Gruyère sauce over the top

9

Bake the potatoes in the oven for 3 to 4 minutes or until the sauce is bubbling and serve immediately

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Brought to you by Le Gruyère AOP

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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