For the ajo blanco
1 Put the almonds in a frying pan and place over a low heat, shaking them around for a minute or two. Colour them very lightly, then tip on to a plate to cool.
2 Put the reminder of the ajo blanco ingredients into a blender, purée until it is as smooth as possible, then pass through a sieve and chill it.
For the lobster salad
3 Remove the lobster meat from the shell and dice into 1cm chunks.
4 Put all the ingredients for the salad in a large bowl and fold everything together gently so it’s nicely coated in the olive oil and lemon.
6 To serve, divide the ajo blanco in shallow bowls then set the lobster and potato mixture on top.
7 Drizzle with a little more oil, then serve straight away.