Cut the potatoes into chip sized batons with a knife or mandolin, transferring to a bowl of cold salted water as you work.

Place the cooked lobster meat in a large bowl. Meanwhile, in a separate bowl, combine the mayonnaise, lemon juice, cornichons, chives and salt. Taste, adjust the seasoning if required. Add to the cooked lobster meat and mix gently to combine.

Carefully slice your brioche buns almost in half, stopping about 5 cm from the edge of the roll. Spread the cut sides with butter and toast in a medium frypan over medium heat until nicely browned.

Divide the lobster mix between each roll and garnish with micro herbs, if using. Set aside whilst you make the chips.

Drain and rinse the potatoes until the water runs clear. Pat dry with towel.

Fill a deep fryer with oil and heat to 180C. Fry the potatoes in batches, until golden and crispy. Transfer to a tray lined with paper towel and season with salt.

Serve chips immediately with lobster roll.