Lobster Bearnaise, Chips & Watercress Salad
Finely chop your eschallots. Brunoise them in butter and sweat them out until translucent.
Add your wine, vinegar and tarragon and reduce the syrup, ensuring the eschallots have lost their bite.
Whisk your egg yolks and vinegar reduction constantly over a double boiler until the egg yolks have thickened and reach a ‘ribbons stag’.
Slowly emulsify your clarified butter by whisking it into the egg mix, adding water bit by bit if it gets too thick.
Finely chop tarragon and add to the sauce, seasoning it with salt and lemon juice to finish.
To prepare, slice the shallots finely on a mandolin. Cover with lemon juice and add a pinch of salt and a pinch of sugar.
Leave for 10 minutes to marinate, then mix in with the watercress. Finally, dress with olive oil.
Fry chips for 3 mins at 180◦C in vegetable oil, drain and season well with salt.
Cook the lobster in the oven (or bbq) until the core temperature reaches 52◦c. Serve on a plate and dress with the bearnaise sauce.
Add chips and watercress salad on the side to finish and serve with a wedge of lemon.
Recipe by Arkhé Sous Chef Zac Goddard