This recipe makes the humble jacket potato in a real treat with the addition of a few luxury ingredients.
Preheat the oven to 200C/400F/Gas 6.
Bake the potato for 1-1¼ hours or until tender. Remove from the oven and set aside to cool slightly. Cut the potato in half and scoop out the flesh.
Heat the cream, Dijon mustard, lemon zest and lemon juice together in a pan until boiling.
Whisk in the egg yolks until well combined, then stir in half the parmesan and all of the basil. Season, to taste, with salt, sugar and freshly ground black pepper and continue to cook until the sauce thickens. Stir in the lobster meat.
Increase the oven to 225C/450F/Gas 8.
Spoon the lobster mixture into the potato shells, sprinkle over the remaining parmesan and bake for 3-4 minutes.
Meanwhile for the salad, mix all of the ingredients together in a bowl until well combined. Serve a spoonful of salad alongside the potato.
