- 2 cooked lobster
The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…
For the butter
- 150ml dry white wine
- 1 shallot, very finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- handful tarragon leaves, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tsp Dijon mustard
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- pinch paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- dash Tabasco sauce
- 5 tbsp Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 140g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.
Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.
Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.