Cuffing season is upon and singletons need to know what to look out for
Cuffing season is upon and singletons need to know what to look out for

Christina McLoughlin

Children are becoming less resilient and it is because of our parenting style
Children are becoming less resilient and it is because of our parenting style

Amanda Cassidy

These 4 Sofia Coppola films are the dreamy escapism we need right now
These 4 Sofia Coppola films are the dreamy escapism we need right now

Jennifer McShane

Am I supposed to feel joy over a PowerPoint presentation?
Am I supposed to feel joy over a PowerPoint presentation?

Esther O'Moore Donohoe

Nowstalgia: beauty’s most forward-thinking trend? Looking back
Nowstalgia: beauty’s most forward-thinking trend? Looking back

Holly O'Neill

Here’s how to maximise your annual leave in 2022
Here’s how to maximise your annual leave in 2022

Megan Burns

What’s coming to Netflix this November
What’s coming to Netflix this November

Lauren Heskin

The reality of being a single mother by choice: ‘I conceived my son with a sperm donor’
The reality of being a single mother by choice: ‘I conceived my son with a...

Amanda Cassidy

What you watch on TV says a LOT about your personality
What you watch on TV says a LOT about your personality

Amanda Cassidy

The most beautiful and inspiring 5k runs around Dublin
The most beautiful and inspiring 5k runs around Dublin

Megan Burns

Image / Editorial

Make these grilled lobsters with chips before summer’s over


by Meg Walker
16th Aug 2018
Make these grilled lobsters with chips before summer’s over

This dish has a story! Let’s just get the fundamentals established first: we are blessed with the best lobsters in the world from the North Atlantic, bar none. Today, serving lobster with chips is considered perfectly normal, but back in the early 1990s, things were different. My father had recently been commissioned to do his first series for the BBC and to celebrate he brought back two things that we never usually saw at home: a lobster and a bottle of 1987 Ampeau Montrachet (a beautiful bottle of white Burgundy from one of the best vintages of the 1980s). He proceeded to knock up a meal of lobster, chips and Montrachet. A combination that would have been frowned on back then by many, but to me, it exemplifies his blithe disregard for what people think and his love of simple things. This sublime combination of food and drink is, for me, up there with sherry and Iberico ham.

Lobster with Chips

Serves 4

Ingredients
4 (500g) cooked lobsters
4 tbsp clarified butter
150ml fish stock
100g butter, cold and cubed
juice of ½ lemon
a handful of tarragon leaves, roughly chopped
salt

For the chips
500g Maris Piper potatoes, peeled and sliced into 2cm-thick batons
sunflower oil for deep frying
salt

To serve
some mixed salad leaves
a few lemon wedges

Method
First prepare the chips. Rinse the potatoes in water to remove the starch. Immerse them in boiling water for 6 minutes, then drain and dry them on kitchen paper. Now double-fry them in the sunflower oil: first at 140ºC for 4 minutes (leaving to cool afterwards), then at 180ºC until crisp and golden. Season with salt.

Preheat the grill so that it is hot. Cut the lobsters in half and season with salt; pour over the clarified butter and place the lobsters on a grill tray. Cook under the grill for 8-10 minutes until cooked through; the internal temperature should have reached 68ºC. You may need to do this in batches; if so, keep the cooked lobsters warm on a plate under foil.

For the sauce, heat the stock, let it boil, then whisk in the cold butter until emulsified. Finish with salt, the lemon juice and tarragon. Scoop out the cooked head meat and anything left on the grill tray and put it into the sauce.

Serve the lobsters and chips with a green salad. Drizzle the sauce over the salad and lobsters.

Extracted from Jack Stein’s World on a Plate by Jack Stein (Absolute Press, approx €29). Photography © Paul Winch-Furness.

 

Also Read

Make these grilled lobsters with chips before summer’s over
EDITORIAL
This spatchcock chicken recipe will make your weekend

This is a great way to get a juicy roast chicken, bursting with flavour.     Bord Bia’s Spatchcock Chicken...

By Meg Walker

Make these grilled lobsters with chips before summer’s over
EDITORIAL
Trinity Tales: ‘Front Square was her garden, and the city was her playground’

Annie Gatling, now Colleran, knew Trinity College was for her when she saw Front Gate from the top storey of...

By Amanda Cassidy

Make these grilled lobsters with chips before summer’s over
EDITORIAL
Attending multiple weddings this year? How to save money as a guest

These days, going to a wedding is the equivalent of going on a short holiday in terms of cost. From...

By Jennifer McShane

Make these grilled lobsters with chips before summer’s over
EDITORIAL
5 houseplants we guarantee you can keep alive

For those who buy houseplants with the best of intentions and end up killing them, here’s a selection you’ll be...

By Hannah Hillyer

Make these grilled lobsters with chips before summer’s over
EDITORIAL
How to limit drips and brush strokes while painting kitchen cabinets

Painting kitchen cabinets can be transformative and can be achieved relatively low-cost, but you need the right equipment, and a lot of...

By Amanda Kavanagh

Make these grilled lobsters with chips before summer’s over
EDITORIAL
‘Romy & Michele’ actress Cortney Wolfston on being fired while pregnant

“I was confused. Hadn’t I just been told this was a perfect time to be pregnant?” she questioned. Actress Cortney...

By Sarah Finnan

Make these grilled lobsters with chips before summer’s over
EDITORIAL
Sarah Harding’s heartbroken mum announces the singer’s death aged just 39

Sarah Harding has died at the age of just 39, her heartbroken mother revealed today. The Girls Aloud star had...

By Amanda Cassidy