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Easy
By Lucy Madden
Published 2015
The poet Roger McGough calls potatoes ‘the soil’s little lobsters’.
Bake the potatoes and when tender, cut in half and scoop out the flesh. Keep the shells warm. Mix the potato insides with the cream, butter and seasoning until you have a very smooth purée.
Divide the purée between the 4 shells and give each person half a potato, covered with slices of lobster flesh. Serve on a bed of rocket leaves, barely flavoured with a good oil, and surrounded with