Jersey Royal Potato and Local Lobster Thermidor

Preheat the oven to 200°C (180°C Fan/Gas Mark 6).

Cook the lobsters: Bring a large pot of salted water to a rolling boil. Plunge the lobsters headfirst into the boiling water. Cook for approximately 8-10 minutes per pound (450g) of lobster. The lobsters are cooked when their shells turn bright red and their antennae pull out easily. Remove the lobsters from the pot and let them cool slightly.

Prepare the Lobster Meat: Once the lobsters are cool enough to handle, carefully twist off the tails and claws. Crack the shells using a lobster cracker or nutcracker and extract the lobster meat. Cut the lobster meat into bite-sized pieces and set aside. Reserve the lobster shells for serving, if desired (clean them thoroughly).

Make the Thermidor Sauce: In a large sauté pan, melt the Jersey butter over medium heat. Add the diced shallot and cook until softened (about 3 minutes). Stir in the flour and cook for 1-2 minutes, creating a roux.

Gradually whisk in the Jersey milk, ensuring there are no lumps. Slowly add the white wine, stirring constantly. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Remove from heat.

Stir in the Dijon mustard, lemon juice, chopped tarragon, chives, and grated Jersey Cheddar. Season with salt and pepper to taste. Add the diced cooked Jersey Royal potatoes and cooked lobster meat to the sauce and gently fold to combine.

Assemble and Bake: Spoon the lobster and potato mixture into the reserved lobster shells or oven-safe gratin dishes. Sprinkle the top with grated Parmesan cheese.

Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly.

Serve immediately. Garnish with extra chopped chives, if desired.