Lobster rolls with lemon & dill

Weigh the lobster tails and calculate the cooking time for each – they need 1 minute per 30g. Bring a pan of salted water to the boil and boil for the calculated time. Transfer to a bowl of iced water and set aside to cool completely.

Meanwhile, in a bowl, mix the crème fraîche with ½ of the lemon zest plus the lemon juice, apple and chopped dill, then season. Put the pancetta in a cold pan, bring up to a medium-high heat and cook for about 4 minutes until crispy. Put on a plate lined with kitchen paper, keeping the fat in the pan. Cut the rolls down the top (leaving the sides attached), then toast the cut side in the rendered fat.

Using scissors, cut down the back of the lobster tail and remove the meat, then cut into rough chunks. Stir this through the crème fraîche mixture and season. Break the pancetta into rough shards, fill each roll with the crème fraîche and lobster mixture, then top with the pancetta, the remaining lemon zest and the extra dill fronds.