Thanks to a kind gift of two very lively lobsters, we had this delicious meal during the week. In honour of the lobsters, we also had a bottle of champagne, the whole evening was very messy and delicious.
We learned several lessons. First off, we split the lobsters before grilling them. It is better to use a finer grill support. The claws are best boiled in a separate pan for around 10 minutes. The half lobster tails need to be grilled on high for 10 minutes, with the butter poured on before serving, with slices of brown bread.
If you don’t have a grill, you could boil the lobsters whole for ten minutes, and then split in half.
INGREDIENTS:
- Two local lobsters, claws removed and cut in half
- 100g butter
- 2 cloves of garlic, finely chopped
- 2 tbsp chopped coriander leages
- 2 tbsp chopped parsley
- 2 tsp lemon juice
- a pinch of Aleppo chilli pepper, or other mild chilli pepper
- 1/2 tsp ground cumin
- 1/4 tsp hot smoked paprika
- Salt, to taste
METHOD:
- Boil the claws for ten minutes. Grill the tails for ten minutes under a hot gril
- While the lobster is cooking, melt the butter in a small pan, and add the garlic, and simmer in the butter for a minute.
- Add the rest of the ingredients, season with salt.
To serve, pour the dressing into individual ramekins. You can pour the sauce onto the lobster, or dip the lobster in. Mop up the juices and the left-over sauce with thick slices of white bread.