Treat your guests to a decadent restaurant-style main course for a third of the price
Want to see what this recipe costs at different supermarkets? Compare in one place here:
To cook your own lobster, first place them in the freezer for 30 minutes to make them drowsy. Boil a large pan of water and season with salt, coriander seeds, lemon, lime, fennel, bay leaf and star anise. Boil the lobsters for approximately 5 minutes, until they change colour. Remove and cool a little, then prep, as it’s easier while the lobster is still warm. Do not throw away the shells as they freeze well and make the base for a delicious shellfish stock or soup.
The potatoes here have been cooked for 5 minutes, drained and sliced 1cm thick. If you want, you can use a 4cm round metal cutter to trim them into perfect circles before boiling. The potatoes can be boiled 2 days ahead and kept in the fridge.
The beans need to be blanched for 4 mins in boiling salted water, then plunged into heavily iced water so they stay bright green. Can be boiled and cooled the day before, then left in the fridge. The mayo makes more than you need. It will keep in the fridge for up to 2 days.