Events and Celebrations

Grilled Lobster with Herb Butter

cook 20 mins
  • 100 g (3 1/2 oz) butter, softened
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • large handful of chopped parsley
  • large handful of chopped chives
  • 2 cooked lobsters
  • salt and pepper
  • green salad with fennel
  • potato wedges
  • Mix together the butter, garlic, lemon juice and herbs and season. Place in a sheet of clingfilm, roll into a cylinder and twist the ends to seal. Put in the freezer for 5 minutes to harden a little.
  • Snap the claws away from the lobsters and crack the shell with the back of a heavy knife to remove the meat inside. Cut each lobster body in half lengthways. Wash out the head cavities with cold water and divide the claw meat between them.
  • Put the lobsters on a grill pan, cut side up, slice the butter and place on top. Cook under a preheated hot grill for 5–7 minutes until bubbling. Serve with green salad and potato wedges.
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