Roast lobster with aioli
For the lobster:
1 x 500g live Dorset or Scottish lobster
a drizzle of good olive oil
a glug of white wine
a teaspoon of very mild fresh thyme, optional
a lemon, to serve
For the aioli:
2 or 3 cloves of garlic, peeled with any green bits removed
a squeeze of lemon juice
scant tsp Dijon mustard
2 egg yolks
approx 8 tsp very good olive oil
How to make Roast Lobster with Aioli:
Purists tend to make aïoli in a pestle and mortar - this is up to you. Bash the garlic up with the lemon juice and mustard - remember you don't want to actually taste the mustard, so don't overdo it. Whisk in the egg yolks gently but thoroughly.
Start adding the oil very slowly and whisking as you go - be careful as aïoli is very prone to misbehaviour. If it seems too thick, add some more oil very gradually. If the mix separates then whisk up another yolk with some lemon juice in another bowl and add the split mixture to it, whisking as you pour. If all else fails, add a splash of boiling water and whisk again.
Preheat the oven to 220C/gas 7. Don't try to cook a lobster that is much over 500g as they tend to be tough, as do the Canadian varieties. Split the lobster briskly straight through the head and body with a knife so as to minimise needless suffering. Remove the stomach sac from the head and any gritty bits you can see. Cut off the legs and crack the shells slightly with the handle of the knife. Place the legs in a roasting pan, and the body on top, cut-flesh-side up. Drizzle over a splash of olive oil, season and add the wine. If you wish, sprinkle on a tiny bit of thyme but this is very much optional and if it's at all strong don't use any. Cover the pan and blast in the oven for 8 or 9 minutes. Once cooked, lift the lobster out of the pan carefully, and deftly slide the whole thing on a plate. Scoop up the pan juices and pour on top, with lemon juice to taste. Serve with the aïoli and a green salad perhaps, or some chips.
Recipe by Jeremy Lee, head chef at the Blueprint Cafe