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1
Preheat the oven to 220C/fan200C/Gas 7.
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2
Rub the peppers with oil and roast them in the oven for 20-25 minutes until soft and slightly blackened.
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3
Seal inside a plastic bag, leave to cool, the break them open and remove and discard the stalks, seeds and skin.
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4
Cut the flesh into strips and set to one side.
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5
Bring a pan of salted water to the boil and add the fregola sarda.
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6
Cook this in the same way as pasta, for about 8-9 minutes, until it is soft but with a slight bite to it.
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7
When cooked, drain, tip into a large bowl and season with salt and pepper.
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8
Add 2 tablespoons of the extra virgin olive oil and leave to cool.
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9
For the aioli, whisk the egg yolk with the mustard in a mixing bowl until a pale golden colour.
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10
Slowly whisk in the rapeseed oil (or the mixture will split) until it resembles a thick mayonnaise.
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11
Add lemon juice to loosen the mixture a little, then very slowly add the extra virgin olive oil to thicken it again.
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12
Finally, add in the chopped tarragon and garlic and season with salt and pepper to taste and set aside.
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13
Slice the cherry tomatoes in half, add to the fregola and toss in the roasted pepper strips, flat leaf parsley, the lemon zest, lemon juice and the rest of the extra virgin olive oil.
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14
Season with salt and pepper to taste.
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15
Divide the fregola between four plates.
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16
Slice the lobster, place on top and serve with a dollop of the aioli.
