1kg lobster tail, cooked and roughly chopped
200g cheese curds
50ml chive oil
120g Essential Cuisine Lobster Sauce Base
700ml tepid water
50ml double cream
Chives, finely sliced for garnish
1. Preheat a fryer to 180c.
2. In a small saucepan, add the tepid water & Essential Cuisine Lobster Sauce Base. Over a medium heat, whisk and slowly bring to the boil, then add the cream. Keep warm & set aside.
3. In a medium saucepan, add the butter and water over a medium heat. Add the lobster and warm through slowly.
4. Fry the fries as per pack instructions. Divide the fries between the serving bowls.
5. Top with the lobster tail, curbs, lobster sauce, drizzle over the chive oil and garnish with the chopped chives.