1 Bring a large saucepan of salted water to the boil over medium heat, add the potato rounds and cook for 8-10 minutes. Drain in a colander and transfer to a tray to dry.
2 Meanwhile, to make the bravas sauce, heat olive oil in a large frying pan over medium heat, add the onion, garlic, dried oregano, bay leaves and scotch bonnet chilli pepper and saute for 8-10 minutes, stirring occasionally, until softened.
3Lower the heat, add the grated tomatoes, sugar, paprika, cayenne, cumin and chilli powder. Season generously with sea salt and freshly ground black pepper and simmer, stirring occasionally, for 45
minutes to 1 hour or until the sauce has thickened.
4Allow to cool then blend in a food processor until smooth. Transfer back into a saucepan and heat over a low heat to warm through.
5Heat vegetable oil to 180C in a large, high-sided frying pan or saucepan and deep-fry the potato rounds for 4-5 minutes until golden brown.
6Drain potato pieces and transfer to a large bowl. Add half the bravas sauce and mix well then transfer to a serving platter. Add warm lobster on top of the potato and serve remaining bravas sauce in a bowl as a dipping sauce for the lobster. Serve also with warm water and lemon slices in bowls to clean your fingers.
Lobster and chardonnay are culinary soulmates – the intense grapefruit, peach and melon flavours of the chardonnay with its (oak derived) structural tannins act as a counterpoint to the sweet, sea-fresh meaty flavours of the crustacean. That some of the best lobster comes from Augusta, just to the south of Margaret River adds a special note to this synergistic combination. Cliff Royale knows the Margaret River region backwards with chardonnay his forte – his 2017 Wallcliffe a testament to his skill. This recipe takes the inherent power of the lobster meat and boosts it with the brash, tomato-based patatas bravas. Power meets power.