- 1 shallot
- knob of butter
- 1 tablespoon English Mustard
- 1 mug of fish stock
- 1 glass of white wine
- 1 glug double cream
- 1 handful of chopped parsley
- little bit of grated gruyere cheese
Cook the lobsters by steaming them for 7-8 mins, place under cold water to stop them from cooking. Then with care, cut the Lobster from its under side, from the head to the tail, split the lobster open. Then I remove meat from shell – cut into chunks and put back in the clean shells. Then softened the finely chopped shallot in the butter, added the stock, wine and cream and reduce by two-thirds. Then I stirred in the mustard and parsley and added a little bit of seasoning. I spooned the sauce generously over the meat in the shells. After heating the grill I sprinkled over a little of the cheese and whammed it under the flame for 4 minutes.
- 2 tbsp Extra Virgin Olive Oil
- Coriander Sprigs, to serve
- Lime Wedges, to serve
- 150 g Butter, cubed, at room temperature
- 1/3 cup Coriander Leaves, chopped
- 1/4 tsp Ground Paprika
- juice & finely grated zest of 1 Lime
- 1 Garlic Clove, crushed
- Cook the lobsters by steaming or boiling for 7-8 minutes, cool in cold water to stop them from cooking.
- Lay each lobster on its back on a chopping board and halve lengthways with a large, sharp knife. Pat insides of lobsters with paper towel.
- To make the lime & coriander butter, place all the ingredients in a food processor and process until smooth.
- Lay a piece of baking paper on a chopping board and spoon butter mixture onto the centre. Use the paper to shape into a log, then roll up to enclose and twist the ends to seal. Chill until required, then unroll and gently cut into 1cm-thick slices.
- Preheat a barbecue grill or chargrill pan on high. Brush cut sides of lobster with oil. Season. Cook, cut-side down, for 1-2 mins or until lightly browned. Turn and top each lobster half with slices of butter mixture. Cook, shell-side down, for 1-2 mins or until heated through. Serve with coriander, lime wedges and extra butter, if desired.