![](http://media3.neff-international.com/Images/600x/MCIM03288061_john-lobster_ingredients_1800x2143.jpg)
4 Servings
Cooks: Grill 5-6 mins per side.
Prep: 45 Minutes
INGREDIENTS
4 lobsters
50 ml clarified butter
Parsley
Maris Piper potatoes
Beef fat/oil to cook the chips
FOR THE SALAD CREAM:
2 tbsp mustard powder
2 hard boiled egg yolks
125 ml double cream
3 tbsp white wine vinegar
100 ml olive oil
Salt
Pepper
FOR GARNISHING:
6 lemons
Watercress
Allergens are marked in bold
![](http://media3.neff-international.com/Images/600x/MCIM03288062_john-lobster_step1_1800x1011.jpg)
Step 1
Peel and slice the potatoes and portion them into fat cooked chips, then parboil in boiling water until slightly soft. Drain on a flat tray and allow to cool. Then place in the fridge overnight (ideally for 12 hours). Place the lobsters in the freezer 1hr before you start cooking them.
![](http://media3.neff-international.com/Images/600x/MCIM03288063_john-lobster_step2_1800x1011.jpg)
Step 2
Place all of the ingredients for the salad cream in a food processor (except the olive oil) and blitz. Now gradually add the olive oil and when done season. Season, to taste, with salt and freshly ground white pepper.
![](http://media3.neff-international.com/Images/600x/MCIM03288064_john-lobster_step3_1800x1011.jpg)
Step 3
Slice the lobsters in half, clean, and grill in a heavy bottom pan flesh side first for about 1-2 minutes to colour. Then flip and add clarified butter and cook for a further 5 minutes. Drop the chips in the hot fat to cook, drain and season with sea salt.
![](http://media3.neff-international.com/Images/600x/MCIM03288065_john-lobster_step4_1800x1011.jpg)
Step 4
Serve the cooked lobster with some parsley, lemon and watercress to garnish, with the chips and the salad cream as a side.
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NEFF: Features inspired by passion
Discover the most unique NEFF features that help you bring all your cooking ideas on the plate.
Find out moreJohn's Food Memory
![](http://media3.neff-international.com/Images/600x/MCIM03291523_john-lobster_food-memories_1800x1348.jpg)
This was my favourite dish on the menu I prepared for my restaurant. I ordered the lobsters from North Wales, and I served them with my favourite twice cooked chips and my very own salad cream, a very English seasoning which reminds me of my childhood.