Jersey Royal Potato and Lobster Shepherd's Pie

Preheat your oven to 200°C (180°C fan/Gas Mark 6).

Boil the Jersey Royal Potatoes: Place the Jersey Royal potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.

Prepare the Lobster Filling: While the potatoes are cooking, heat the olive oil in a large frying pan over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Deglaze and Simmer: If using, pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Add the fish stock (or vegetable stock) and thyme. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Stir in the double cream if using.

Add Lobster: Stir in the chopped lobster meat and heat through gently. Season to taste with salt and pepper. Remove from heat and stir in half of the chopped parsley.

Mash the Potatoes: Return the drained potatoes to the pot. Add 100g of Jersey butter and mash thoroughly using a potato ricer or masher until smooth. Gradually add the Jersey milk, mixing until you achieve a creamy consistency. Season to taste with salt and pepper.

Assemble and Bake: Transfer the lobster filling to a baking dish. Spread the mashed Jersey Royal potatoes evenly over the lobster filling. Dot the top with the remaining 50g of Jersey butter.

Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.

Garnish: Remove from the oven and garnish with the remaining fresh parsley. Let stand for a few minutes before serving.