Cook the lobster, let cool slightly and take out all the meat. Bang the shells to get them into small pieces and we’ll use this for the lobster gravy.

In a pot with some olive oil, add crushed garlic, chopped onion, celery and carrots. Sautée for 3 minutes until softened slightly over medium heat. Add lobster shells and stir for another few minutes. Add tomato paste, stir, and then add the beer and water until shells are just covered. Add peppercorns, herbs and bring up to a boil. Reduce heat to low and let simmer for 1 hour, partially covered.

Meanwhile, cut potatoes into wedges or sticks and soak in cold water for at least 30 minutes. Pat dry and dress with olive oil, salt and pepper and air fry at 400 degrees for 20-25 minutes (flipping half way through).

After the lobster stock is ready, take out large pieces with a slotted spoon and then strain. Pour back into the pot and over medium-high heat, reduce this by half stirring frequently. The sauce should coat the back of the spoon when ready (about 15-20 minutes). Option to finish with some small pieces of cold butter to make the gravy extra silky.

Assemble: fries on the bottom, lobster meat chunks, cheese curds, lobster gravy poured on top and finish with chives!