Method

• 1.
  Place lobsters in the freezer for 2 hours to put to sleep.
• 2.
  Preheat oven to 220°C. Line a 12cm x 27cm (2L) loaf pan with baking paper, allowing a little extra paper to overhang.
• 3.
  For the gratin, arrange potato in prepared pan in even layers, season with salt and pour over 1 cup (250ml) water. Drizzle with oil and scatter over butter. Fold overhanging baking paper to cover the potatoes and bake for 30 minutes or until potato is tender. Unfold baking paper to expose potato and bake for a further 40 minutes or until golden brown.
• 4.
  For the riesling and mushroom cream, place riesling and mushroom in a small saucepan over medium heat. Cover, bring to the boil, and cook until reduced by half. Add cream and fennel seeds, reduce heat to low and simmer until slightly thickened. Add chives and season with salt flakes.
• 5.
  Place lobster on its back on a non-slip work surface to expose the underside. Place a sharp knife beneath the mouth parts and cut through the head, then back towards the tail, to halve the lobster lengthways. Discard the dark intestinal vein, stomach sac and gills.
• 6.
  Place lobster halves flesh-side up in a large, deep baking tray. Drizzle with olive oil and season with red pepper flakes and salt flakes. Bake for 12-15 minutes until just cooked through.
• 7.
  Carefully remove meat from shell and cut into 5 even pieces. Return meat to the shell and top with mushroom cream. Cut gratin into generous slices and serve immediately alongside the lobster.