If you want to make a complete meal then try this and follow this simple procedures and recipe.

  450 g/1 lb. Belle de Fontenay, potatoes, scraped

125 g/ 4 oz butter

1 shallot, finely chopped

85 ml. / 3 ft. oz olive oil

2 tablespoons white wine vinegar

salt and pepper

4 lobster, cooked, about 450 g/ 1 lb each

1 bunch of chives

1 bunch of chervil

a black truffle

2 tablespoons white truffle oil

Put the potatoes in a saucepan with the butter and just enough water to cover. Bring to the boil and simmer until tender. Cut each potato in half lengthways and

place in a bowl. Add the shallot, olive oil, vinegar,2 tablespoons water and salt and pepper. Turn the potatoes in the liquid and leave to stand for 8-10 minutes.

 Remove the lobster flesh from the shells and cut into even slices. Lay the warm potatoes on four plates, arrange the lobster on top of the potatoes and spoon over some of the oil and vinegar dressing. Garnish with chives, chervil and slices of truffle, and finally drizzle over the truffle oil.