Potatoes

For the potatoes, bake in the oven at 200C for 40 minutes. Remove from the oven.

Cut in half and run your knife around the inside of the skin and scoop out a little potato to make room for the lobster filling.

Lobster

While the potatoes are cooking, boil the lobsters in a large pot of salted water for 10 minutes.

Remove, place each lobster on a sturdy chopping board, back facing up and find the little cross on its head, insert the point of the knife into the cross and firmly bring the blade down to cut the lobster clean down the middle.

This makes it easy to remove the flesh from the body. Pick out all the flesh from the claws using a lobster pick, or a narrow flexible knife.

Sauce

For the sauce, bring the double cream to the boil with the lemon zest. Add the greenish tomalley ‘lobster gunk’ if you wish, 1 egg yolk, a teaspoon mustard, pinch sugar, a little of the cheese and the juice of the lemon.

Cook gently, stirring, until you have a thick sauce, but not too thick. Add the lobster flesh and chopped basil and leave to soak in for 5 minutes. Stack the lobster mixture onto each half of potato and top with grated cheese.

Place in a very hot oven (250C) for 10 minutes until the cheese has melted.

Salad & dressing to serve

Mix the salad dressing ingredients together and dress a simple green salad to serve with the lobster.