2live lobsters (about 1kg each)1celery stalk, thinly sliced2 tspfinely chopped chives, plus extra to serve30 gm butter, coarsely chopped4brioche rolls, splitLobster dressing300 gm (1 cup) whole-egg mayonnaise1 tbsplemon juice2 1/2 tspeach Worcestershire sauce and Tabasco1garlic clove, finely grated on a MicroplanePotato chips12small bintje potatoes, scrubbed, thinly sliced on a mandolinFor deep-frying:vegetable oil
Place lobster in the freezer to render insensible (30 minutes), then split lengthways through the head. Bring a large saucepan of heavily salted water to the boil over high heat, add lobster and cook until just cooked through (15-20 minutes). Drain, then, when cool enough to handle, separate tail and head by twisting and pulling in opposite directions. Cut underside of tail down each side with kitchen scissors, lift out tail meat and discard intestinal tract. Coarsely chop tail, then spread on a tray lined with several layers of absorbent paper towel and refrigerate, changing paper occasionally, to drain excess liquid (2 hours).
Meanwhile, for lobster dressing, combine ingredients in a large bowl, season to taste and refrigerate until required.
Combine lobster, lobster dressing, celery and chives in a large bowl, season to taste and refrigerate for flavours to develop (30 minutes-2 hours).
Meanwhile, for potato chips, rinse potato in a colander under cold running water until water runs clear. Pat dry on absorbent paper. Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry potato in small batches, stirring occasionally, until crisp and golden (2-3 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste with salt.
To serve, melt butter in a large saucepan over medium heat, add brioche rolls and roll around to coat in butter and lightly toast. Spoon lobster mixture into rolls, top with a few chips, scatter with chives and serve with remaining chips.