INGREDIENTS

  • 1 Med/Large Lobster
  • 2/3 cup good unsalted Butter or Ghee
  • 1 red chilli, sliced
  • 1 teaspoon Crushed fresh Garlic
  • 2 lemons (1 juiced, 1 thicly sliced for garnish)
  • Very good quality sea salt to taste
  • Fresh chopped parsley
  • French Bread, sliced 
Can't get your hands on Fresh Lobster? 
No worries, use frozen Lobster tails instead. To defrost, place the frozen lobster tails in a plastic bag and immerse in a container of water, allow to thaw in the fridge for 12 to 24 hours. Cooking un-thawed tails will result in tough meat.

GRILLED LOBSTER

DIRECTIONS

  1. Chill the lobster in a large bowl of ice water or in the freezer for about 30 minutes until no longer moving.
  2. Put the lobster in a large pot of salted boiling water and boil for about 7 minutes. Transfer to a bowl full of ice to stop the cooking. The lobster should not be fully cooked. 
  3. Split the lobster in half and scoop out the tomalley. 
  4. Heat the butter in a saucepan and add the chilli and the garlic. When the butter is melted, press the tomalley through a sieve and scrape into the butter. 
  5. Whisk through and add in a juice of one lemon. Generously brush the lobster with the butter, sprinkle with parsley and grill for 5-10 minutes until cooked through. 
  6. You can cover the lobster to encourage a smokier taste. Add the bread and thickly sliced Lemon and grill as well.
  7. Season well with salt and serve the lobster with a little more of the tomalley butter, grilled lemon slices and grilled french bread.