BBQ split lobster

Barbecued split lobster with garlic and rosemary

INGREDIENTS

• 4 x 400g-500g lobsters (could also use langoustines). Depending how hungry you are 1/2 a lobster may be enough
• 250g unsalted butter
• 20g garlic chopped finely
• 80g finely chopped shallots
• 4g chopped parsley
• 4g chopped rosemary
• Fine zest of 1 lemon
• 30ml lemon juice
• 3g coarse sea salt
• 1gr of milled black pepper
• YOU WILL NEED CLAW CRACKERS 

Serves 4

METHOD

FOR THE GARLIC AND ROSEMARY BUTTER

• Leave the butter out of the fridge till its soft, place all ingredients into a bowl and beat till smooth.

FOR THE LOBSTER

• It will be easier to prepare the first stage of blanching the lobster and making the butter at home first.
• To kill the lobster, place in the freezer for an hour and the lobster will go to sleep. Place the lobster onto a wooden board then with a large needle or a thin sharp knife, insert into the middle of the head all the way through the skull.
• Have some simmering water ready and cook the lobster in simmering salted water for 2 minutes and then into iced water. Cut the lobster in half and leaving the claws whole and attached to the main body.
• Season the lobster with course sea salt and pepper and spread the butter onto the tail and put it onto the open fire grill. Cook on the open side for 3 minutes then turn over and cook the other side for a further 3-4 minutes and serve with more of the butter melted in a little pan.
• Place the claws into more of the middle of the fire and the tail towards the edge. Once they are ready, crack open the claws and dip into the melted warm butter adding a little lemon juice on top before eating.