A truly luxurious dish, lobster is now starting to come within the price range of many people. It certainly looks impressive and with a little preparation can easily be finished on the barbecue. Ask your fishmonger for advice on humanely killing your lobster.
2 - 4 people
- 1 lobster
- 100g unsalted butter
- 3-4 tbsp finely chopped parsley
- 1/2 tsp dijon mustard
- 2 slices bacon, cooked
- 4 bay leaves
- juice of one lemon
- salt and pepper to season
Cooking the lobster
- Ask your fishmonger how to humanely kill the lobster then bring a large pan of water to the boil. Add the bay leaves and lemon juice. Then add the lobster. Cover and cook for around 15 minutes until turned bright red.
Make the parsley butter
- Very finely chop the bacon, slightly soften the butter and add to a bowl with the parsley, mustard and seasoning, mix well.
Prepare the lobster
- Twist off the claws. Using the back of a knife, crack open the claws and remove the meat. Using a lobster pick or a sharp tool remove any remaining meat from the rest of the claws.
- Using the line on the top of the lobster as a guide. Use a sharp knife and but through the body. Continue to cut through the tail until the lobster is cut in half. Remove and discard the contents of the head area and remove the white meat. Combine the white meat with the claw meat and chop roughly. Place all the meat back into the lobster shells,
Finishing the dish
- Spread the butter mixture over both sides of the lobster meat. Place in a cooking tray and place on a barbecue but not directly over the heat. Close the barbecue lid or cover with a foil lid. Heat through until the butter has melted and the lobster is heated through.