Luxury Lobster and Potato Salad

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 mins

20 - 25 - Kipfler potatoes

1 lb - smoked streaky bacon (side bacon)

2 medium-sized - lobsters (or crayfish if you prefer)

1 small - black truffle

1 - 2 heaped teaspoons - soft herbs and edible flowers

- sea salt

- extra virgin olive oil

You can choose whether to serve this salad with potatoes that are peeled or unpeeled (both equally good). If you are not peeling them, wash the potatoes before cooking. Place the potatoes into a large pan, cover with water and add a big pinch of salt. Bring the water to a gently simmer and cook the potatoes until just tender (about 15-20 minutes). Strain and set aside. Once cool enough to handle (don't refrigerate), slice the potatoes into ¾" (2cm) thick disks and place into a large mixing bowl.
While the potatoes are cooking, remove any rind from the bacon and dice. Fry in a medium-hot frying pan until brown and crisp then place in the mixing bowl with the potatoes, leaving the rendered fat in the pan.
Remove the head from the lobsters (or crayfish) and split the tails right through, using a large kitchen knife. Clean out the dark vein that runs the length of the tail and fry the lobsters (crayfish) in the bacon pan. Cook on both sides for a total of 5-6 minutes only (they only needs to be ¾ cooked since the carry over heat will gently cook the flesh through - slightly opaque is good). Allow to cool a little, remove the flesh from the shells, coarsely chop and add to the mixing bowl.
Shave the truffle(s) straight into the mixing bowl. Add the majority of the herbs - leaving some for the top when serving. Season with sea salt and dress with a drizzle of extra virgin olive oil. Serve on a large plate (best served at room temperature).