Lobster with Garlic Butter, New Potatoes and Watercress Salad

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp sea salt
• 1 sprig thyme
• 6 white pepper
• 1 bay leaf
• 1 lemon
• 4 x 450g/1lb live lobsters
• 50g/1¾oz butter
• 450g/1lb new potatoes
• salt and freshly ground black pepper
• 1 tsp English mustard
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 4 tbsp vegetable oil
• 4 little gem lettuce
• 1 large bunch watercress
• 225g/8oz butter
• 1 shallot
• 4 garlic
• 12 cooked whelks
• 6 tbsp parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of water to the boil with 3 tbsp sea salt, the bay leaf, thyme sprig, white peppercorns and one lemon half. Add the live lobsters, cover and cook 8 to 10 minutes until bright red and the tail flesh is opaque and reaches 145°F (63°C).

2. While the lobsters cook, put the new potatoes in a second pan of boiling salted water and simmer 12 to 15 minutes until tender. Drain, return to the pan with 50g/1¾oz butter and 2 tbsp chopped parsley, and season with salt and black pepper.

3. Lift the lobsters out and let them cool for 5 minutes. Twist off the claws and tail, crack the claws, remove the meat and halve the tail meat.

4. For the garlic butter, melt the 225g/8oz butter in a small pan over low heat. Add the finely chopped shallot and crushed garlic and cook gently 2 minutes without browning.

5. Add the cooked whelks to the garlic butter and warm through for 2 minutes. Squeeze in the juice of the remaining lemon half and keep warm.

6. For the dressing, whisk the English mustard, white wine vinegar, olive oil and vegetable oil with a pinch of salt and black pepper. Stir in 2 tbsp chopped parsley.

7. Separate the little gem leaves, tear them into pieces and toss with the watercress. Dress just before serving so the leaves stay crisp.

8. Divide the lobster meat, potatoes and salad between four plates. Spoon the warm garlic butter and whelks over the lobster and serve at once.