Recipe Lobster
Ingredients
- 1L Macphie Hollandaise Sauce
- 1 live lobster
- 3 garlic cloves
- 250g butter
- 100g flat leaf parsley
- Salt
Method
In a food processor add the butter, garlic and parsley, blend until smooth. Reserve for later. Fill a large lidded pot with water, add a generous quantity of salt and bring to the boil.
Place the lobster on its back with its claws tied and hold it firmly by the top of its head. Place the tip of a very sharp chef’s knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail. Pierce the lobsters head downward.
Place the lobster into the pan of boiling water cover with a lid and switch off the heat and leave it in for 5 minutes. After 5 minutes, remove the lobster from the water and plunge into ice water for another 5 minutes.
Lay the lobster on a board with the tail extended and split lengthways using a heavy knife. Discard the stomach sac from the head and the viscera from the tail. Scrape out and discard all the gungy meat from the head.
Disjoint the claws and carefully crack the end joints, removing the meat in as large pieces as possible. Extract the meat from all the other joints.
Cut the tail into five pieces and place back in the half-shell. Sit the lobster on a baking tray and divide the remaining meat between each half.
Preheat a grill to its highest setting, Add spoonfuls of the garlic butter over the lobster and grill for 6-8 minutes until cooked through. Serve with Warmed Macphie Hollandaise Sauce.
