Lobster Hollandaise

Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.

Put the egg yolks in a food processor with the vinegar reduction.

Gently melt the butter so that the butter solids fall to the bottom of the saucepan.

Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running. The sauce will start to thicken. When only the butter solids are left, stop.

If the sauce is too thick, add a little hot water.

Season to taste with salt and pepper and a little lemon juice.

Select live lobsters that weigh between 1.5 and 2lbs.

Place the lobsters on a cutting board, and slice them in half lengthwise from the tail to the top of the head.

Use a sharp knife to split the claws only on the side that will be turned up on the grill.

Place each half lobster shell side down on a grill that has been pre-heated to medium temperature.

Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. Add garlic and chilli.

Grill lobsters for about ten minutes. Be sure to check the meat at the thickest part of the tail in order to determine if the lobsters are completely cooked.

When the meat is white and opaque, your grilled lobsters are ready to eat.

Serve with a wedge of lemon, and the hollandaise sauce

Lobster from Direct Fisheries/ Whales Fish

Red chilli, garlic and shallots from Strawberry Gardens

Unsalted butter from White Eagle

Free range eggs from High Street Meat Market

Olive oil from Cheesemans