Grilled marron with herb butter

Click to follow
Indy Lifestyle Online

The closest thing we have to marron in this country is the small native lobster. This dish works just as well using them.

Serves 6

3 native lobsters
250g/8oz unsalted butter
1 small bunches of chives
2 cloves of garlic, peeled
1 small bunch of tarragon, leaves only
1 small bunch of flat-leaf parsley, leaves only
1 small bunch of basil
The zest of one lemon
1 small pinch of cayenne pepper
A little salt
Freshly ground black pepper

This makes more butter than you need but it keeps well in the freezer for a couple of months and can be used on fish or steak.

Place all the ingredients in a Magimix and purée until smooth. Remove, shape into a log and roll in greaseproof paper. Chill in the fridge for about an hour.

Place a large pot of well-salted water on to heat. When it boils, put in the live lobsters and cook for 8 minutes. Remove and cool.

When the lobsters are cool enough to handle, take a sharp knife and split the lobsters down the middle from head to tail. Place the cut side up on a large baking tray. Heat your grill to its maximum heat. Remove the herb butter from the fridge and cut into 1cm discs. Place 2-3 discs on each lobster half and place under the grill for 3-4 minutes until the butter is melted and golden and bubbling. Serve immediately with peasant-style bread to mop up the juices.

Comments