Ingredients

• 1 lobster
• cooked and cooled
• 2 tbsp olive oil
• 2 x 175g/6oz fillet steaks
• 100g/3½oz unsalted butter
• 25g/1oz dulse or fresh watercress
• 1 lemon
• zest only
• vegetable oil
• for frying
• 2 large chipping potatoes
• peeled and cut into straw fries
• 2 Little Gem lettuces
• leaves separated
• 3 tbsp flavourless oil
• 1 tbsp tarragon vinegar
• 1 tsp Dijon mustard
• 1 tsp freshly chopped tarragon
• pinch pink peppercorns
• crushed

Directions

• For the lobster and fillet steak
• preheat the grill high. Cut the lobster in half and remove the tail and claw meat
• chop it up and place back into the tail shells.
• Heat a griddle pan until hot and lightly oil the steak. Cook on each side for 3 minutes
• or until cooked to your liking. Set aside to rest in a warm place.
• In the meantime place the butter and dulse (or watercress) in a bowl and mix. Place the lobster tails on a grill tray
• dot some of the butter on top and place under the grill for 1-2 minutes or until the butter is melted and the lobster meat is hot.
• For the straw fries and salad
• heat a deep-fat fryer to 180C
• or half fill a large deep pan with vegetable oil and heat until a piece of bread turns golden-brown when dropped in the oil. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
• Lower the chips into the fryer and cook for 5 minutes
• or until golden-brown and crisp. Drain on kitchen paper.
• Place the Little Gem lettuce in a large bowl. Mix the remaining salad ingredients together then pour over the lettuce.
• To serve
• place the lobster tails on serving plates with the steak alongside. Place the chips in bowls along with the salad. Put a knob of butter on each steak just before serving.