Lobster with garlic butter and mixed leaves
Tuesday 26 January 2010
Lobster always feels like a treat, and here it's combined with simple, classic ingredients to make a striking looking meal that's quick to cook.
1 live, whole lobster
1 clove garlic, finely chopped
1 small shallot, finely chopped
1 pinch of finely chopped parsley
1 pinch of finely chopped tarragon
1 splash Pernod
1 salad garnish
100g softened butter
1 portion salad garnish
Place the lobster flat on a chopping board and using a large knife pierce through the top of the lobsters head killing it instantly, the lobster will continue to move but don’t worry as this is just the nerves reacting, now remove the claws.
Place the lobster body and claws into a well seasoned pan of boiling water followed by your mirepoux of vegetables, leave to simmer for about 6-7 minuets then remove from the water and leave to cool for 2-3 minuets.
Meanwhile mix the pernod, shallots, parsley, garlic, tarragon and softened butter together.
Then place the lobster flat on a chopping board and cut in half straight down the middle of the lobster, once in two half’s remove the tail and wash the shell out.
Then place some of the garlic butter in the shell then place the tails in the opposite shell to which they came out of.
Then crack the claws and carefully remove the meat, place one claw where the head was on each half.
Spoon the rest of the garlic butter over the top of the lobster and grill until the butter has melted
Serve with the salad garnish.
Local lobster with garlic butter. DONE.
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