Lobster Béarnaise

Clean the lobster half shells, removing the membrane and interior contents from inside the head and tail, leaving only the shell and raw tail meat.

Fry the diced potatoes in a hot pan with olive oil until nice and crispy, about 3-5 minutes.

Toss the breadcrumbs, chopped rosemary, salt, and pepper into the pan with the potatoes and lightly fry together until golden brown, 1-2 minutes.

Line the inside of the lobster shells over the tail meat with the potato and breadcrumb mixture.

Top the potato filling generously with the béarnaise sauce.

Place the prepared lobster shells under a preheated salamander or broiler until cooked through and golden on top, 3-4 minutes.

Grate Pecorino Romano cheese lightly over the top of the hot cooked lobsters before serving.