Grilled lemon lobster and oven fries

Serves 4

Don't worry: you don't need a live lobster for this; using tails means you achieve the desired effect without the guilt. Definitely a dish to make if you're out to impress.

1¼kg/2 lb potatoes, scrubbed
3 tbsp olive oil
Freshly ground black pepper and sea salt
100g/3 oz unsalted butter
Zest of 1 lemon
60ml/2 fl oz lemon juice
8 lobster tails

Preheat the oven to 200C/400F/Gas6. Line 2 baking trays with baking paper, and place in the oven to heat up for 20 minutes. Now cut the potatoes into thin chips, dry with a tea towel, toss in the oil and sprinkle with the sea salt. Put the chips in the baking trays and bake for 30 minutes or until golden, turning with tongs halfway through the cooking time. Keep warm. Sprinkle with sea salt.

Preheat the grill to high. Melt the butter in a small pan over a low heat, add the lemon zest and juice, whisking constantly until melted. Place the lobster tails on to a grill pan and brush with the butter and season with pepper. Grill for 3 to 5 minutes or until the flesh of the lobster is opaque; halfway through cooking, brush the lobsters with the butter for a second time.

Serve the lobster tails with the oven chips.