Wed, 24 July 2019
Serves 4 people
2 lobsters, blanched and split in two
Garlic butter
200g butter
1 clove garlic chopped or grated finely
2 tbs chopped chives
Zest of half lemon
Salad
4 plum tomatoes
2 beef tomatoes
1 head fennel
Salt and pepper
Olive oil
Balsamic vinegar
Lemon and pepper crème fraiche
200mls crème fraiche
1 tbs crushed pepper
Juice of half lemon
Method
Garlic butter
To make the garlic butter combine the butter, garlic, chives and lemon zest in a bowl and mix together and season with salt and pepper
Lobster
Preheat the grill or barbecue to hot. Put on a large pot of boiling water and drop the lobsters in and cook for 2 minutes, this will kill the lobsters quickly. Remove and place into lots of iced water to stop the cooking for 10 minutes.
Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the tail, cutting it in half. Remove the black intestinal tract (if there is one) that may run through the middle of the tail and discard.
Hit the claws with the back of your knife which will allow to cook more evenly and easier for your guest to eat
Rub the lobster meat with plenty of the garlic butter and place on a grill. Grill for 4-6 minutes until
Salad
Slice the tomatoes and arrange on a place sprinkle with olive oils and balsamic, season with salt and pepper and dress with olive oil and balsamic. Finely slice the fennel with olive oil and lemon and season. Place on top of the tomatoes
Place the cooked lobster on the side. Put crème fraiche in a bowl in the centre of the table
