Greendale Lobster with Lyonnaise Potatoes

First, make the potatoes. Place a large frying pan over a gentle heat and add the oil and 25g of the butter. When the butter has melted, add the sliced onions and continue to cook gently, stirring occasionally, until the onions are soft but not browned (this can take up to 30 minutes). While the onions cook, place a large saucepan of water over a high heat and bring to the boil. Slice the potatoes thickly (about 1cm); when the water is boiling, add the potato slices to the pan and cook for no more than three minutes, then drain them and leave in the colander to dry. Preheat the oven to 180⁰C (Gas Mark 6). Once the onions are ready, take their pan off the heat and stir through the parsley and thyme leaves, together with the sliced garlic. Add the potato slices and season to your taste with salt and pepper, then gently toss everything together until well coated in the oil, butter and herbs. Next, carefully tip the mixture into large baking dish (ideally, the potatoes should be no deeper than about 5cm) and lightly press the top down to flatten. Dot with the remaining 25g butter, then bake for 35 minutes, or until the top is golden and crisp and the potatoes are soft and cooked through.

When the potatoes have had 25 minutes or so, put the lobster halves flesh-side up on a large baking tray and drizzle lightly with the olive oil. Season with salt and pepper and put in the oven with the potatoes for 10-15 minutes, until piping hot throughout. While the lobsters are cooking, make the sauce. Place a saucepan (one for which you have a lid) over a medium heat, then add the mushroom slices and pour in the wine. Put the lid on the pan and bring to the boil, then remove the lid, lower the heat very slightly and let the pan bubble away until the liquid is reduced by about half. Next, reduce the heat, then crush in the garlic and cook for a couple of minutes. Add the cream, then cook at a gentle simmer, stirring occasionally, until the sauce is a little thicker. Season to taste with salt and pepper, then take the pan off the heat and stir in the snipped chives.

When everything is ready, place a lobster half on each of four plates, then carefully spoon over some of the sauce. Add a good amount of the potatoes beside each lobster half, then take to the table along with any remaining sauce or potatoes.

Alternatively, why not try with our Greendale Potato Gratin, as pictured? It makes a delicious accompaniment to the lobster, in a fraction of the time!