Lobster Roll & Triple-Cooked Chips

Cooking Intructions

• 1. Place the frozen cooked lobsters in the fridge overnight, ideally in their original packaging or in a covered container. Make sure they are completely defrosted before preparing.
• 2. Peel the potatoes and cut them into chunky 1–1.5cm chips. Rinse the chips under cold water until the water runs mostly clear. This helps remove excess starch and gives you a crisper finish. Place the chips into a large pan of cold, well-salted water. Bring to a gentle simmer and cook for 8–10 minutes, until tender around the outside but still holding their shape. Drain carefully and leave the chips to steam-dry completely. For extra-crispy chips, spread them out on a tray and refrigerate for at least 30 minutes.
• 3. Heat the frying oil to 130°C. Fry the chips in batches for 5–7 minutes, until cooked through but only very lightly coloured. Drain well and allow them to cool completely. If you have time, refrigerate them for another 20–30 minutes before the final fry.
• 4. Once fully defrosted, crack the claws and remove the meat. Split the tails, remove the shells and pull out the dark intestinal vein. Pick out all of the lobster meat and place it into a bowl.
• 5. Mix together the melted butter, lemon juice, five-spice powder and 1 tsp salt. Add the lobster meat and gently toss until evenly coated in the buttery dressing.
• 6. To make the miso mayonnaise, whisk together the egg yolk, English mustard, miso paste and salt. Slowly drizzle in the vegetable oil while whisking continuously until the mixture becomes thick and glossy. Whisk in the cider vinegar, then taste and adjust the seasoning if needed.
• 7. Heat the oil to 180°C. Fry the chips in batches for 2–4 minutes, until deeply golden and very crisp. Drain well and immediately season generously with sea salt.
• 8. Toast the brioche rolls until lightly golden. Cut a little extra out of the middle of each roll to create enough room for the lobster filling.
• 9. Add the chopped chives, chopped flat-leaf parsley and 2 tbsp of the miso mayonnaise to the butter-coated lobster. Gently mix until everything is combined, taking care not to break up the lobster meat too much.
• 10. Generously fill each toasted brioche roll with the lobster mixture. Serve the lobster rolls immediately alongside the triple-cooked chips, green salad and extra mayonnaise.