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YPAM reporter Marie McStay met John in the monastery in Rostrevor to talk about her battle with lymphoma

1 x approximately 800g lobster

500g new potatoes

1 bunch scallions

4 eggs

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Place the live lobster into the freezer for 20 minutes.

Bring a pot of boiling water to a rolling boil and add the lobster.

Cook for 8 minutes then plunge in cold water to stop cooking.

Remove the main part of the lobster by twisting it off.

Press the 鈥渇eelers鈥� together then pull apart and remove the flesh.

Crack the claws with a rolling pin and pull out the flesh 鈥� use the back of a teaspoon to remove the meat from the long claws.

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Boil the potatoes for 20 minutes, then add the eggs. Time the eggs for 6 minutes then cool under cold water and cook potatoes until ready.

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Cut the scallions in half, brush with oil and cook on a griddle.

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Bacon Dressing

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4 rashers dry cure smoked streaky bacon

2 shallots, finely chopped

1 teaspoon mustard

1 tablespoon Worcestershire sauce

75ml local rapeseed oil

3 tablespoons cider vinegar

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Fry the bacon until crisp and golden.

Add the shallots and cook for 1 minute.

Place in a bowl and add the mustard, Worcestershire sauce and vinegar. Whisk up and slowly add the oil.

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Toss into the warm potatoes.

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Slice the lobster and place over the potatoes, scatter over the scallions and half the eggs and place around.

Garnish with chopped chives.

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