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Grilled herby lobster

PUBLISHED: 06:46 16 June 2014

Lobster Caesar salad.; Picture: Denise Bradley

Lobster Caesar salad.; Picture: Denise Bradley

Archant © 2011

This is such a simple yet delicious way of serving lobster. You can have everything ready to cook ahead of time, but make sure you have some lovely fresh bread to mop up the juices!

You should start with live fresh lobster – but, as so many people don’t wish to cook a live lobster, I have been working on a way to create this dish with a pre-cooked lobster. The biggest tip I can give you is to be very organised, as it is so easy to overcook the lobster meat. Have everything ready, the grill red hot and the baking sheet heating up too.

You can use your favourite flavour combination, such as parsley, lemon and garlic; you can even add a tiny amount of very finely chopped chilli. My preference is chervil, parsley and tarragon.

Serves 2

A whole dressed lobster per person

200g unsalted butter

2 tbsp finely chopped chives

1 tbsp each of parsley, chervil and tarragon, finely chopped

The grated rind of one whole lemon

Salt and freshly ground black pepper

Lemon wedges to serve

1 Combine the herbs and butter, and leave to soften.

2 Lift the lobster meat from the tail, leaving it in the shell; crack the claws and arms so it will be easier to remove the meat.

3 When you are ready to serve, heat the grill to red hot, leaving the grill pan or baking tray underneath to heat through too.

4 Once everything is hot, evenly spread the herby butter over the dressed lobster, then place them with claws and arms on the hot tray, and pop it under the grill until the butter has melted (this will take just a few minutes).

5 Serve immediately, pouring any butter left on the tray over the claws and arms, with the lemon wedges.


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