Baked Jersey Royals with lobster

These canapés might seem extravagant, says Mark Hix in the Independent, but you can make a lot of nibbles for pre-dinner drinks from just one lobster – and, what's more, you can get several bowls of lobster bisque from the carcass, thereby swiftly turning luxury into economy. Serves 18 to 20 as a snack or canapé.

INGREDIENTS

1 lobster (500g-600g), cooked,

18-20 medium-sized Jersey Royal potatoes, washed,

80g butter,

salt and freshly ground black pepper,

1tbsp finely chopped chives

Pre-heat the oven to 180C/Gas mark 5. Place the Jersey Royals on a baking tray and bake for about 30 minutes until cooked. Remove from the oven and leave until they are cool enough to handle.

Cut the tops off and carefully scoop out the potato, leaving the skins as intact as possible and disposing of the tops. Mash the potato with 60g of the butter and half of the chives, and season.

Remove the shell from the lobster; then remove the meat, keeping it as intact as possible; slice as many pieces as you can from the tail and claws. If you have trimmings, chop them finely, mix with the potato and spoon back into the potato skins.

Place the slices of lobster on top, cover and reheat in the oven for about 8-10 minutes. Meanwhile, melt the rest of the butter in a pan with the remaining chives. Spoon the chives and butter over the lobster and serve.