WHAT YOU WILL NEED:
1 medium lobster
For this recipe you can use either fresh or frozen lobster.
Turn the heat up high and boil a large pot of salted water with the lid on. Place the lobster in head first and cok for about 5-10 minutes depending on weight. Bigger lobsters can take longer. If you are using a fresh lobster, you'll notice the lovely bright red colour it turns.
After its boiled, drain it and rinse it under cold water. Lay it on a chopping board and let it cool down for several minutes.
To make the dressing:
Finely chop 3 garlic gloves and add them to a small sauce pan over a medium heat with the butter. Allow them to brown slightly. Add the salt, pepper and continuosly stir til all well combined. Then add parsely and remove from heat.
Cutting the lobster in half:
What you will need for this is a very sharp and heavy knife, a chopping board and a cloth.
To cut it in half, place the lobster on its back on a chopping board and hold the tail down with a cloth. Holding it firmly, pierce through the head and pull the knife down through the chest. Turn the lobster round and do the same. Carefully slice down the middle of the tail, turn it over and do the same on the other side, holding the lobster at the top with the cloth this time. This task can be a little tricky as the shell is very tough, but boiling it and using a very sharp knife will definitly help.
You should now have to clean cut lobster halves. I prefer to wash the lobster under a running tap at this point and get rid of the tomolli. Some people may use this for a fish stock. With the dressing you prepared earlier, brush it all over the lobster and the shell.
Grilling is the final step. Now you're ready to turn on the grill on full blast. Ideally, a charcoal grill would be the best, howveer, I just finished mine off on the George Foreman grill. I grilled the two halves on it, lid closed for about 5 minutes, turning regularity until the white meat turns a lovely golden colour.
Remove it quickly from the grill and place it on a big plate. Squeeze some fresh lemon over it, you can also add lemon wedges on the side of the plate. Sprinkle over with parsley and its good to go! Its absolutely delicious so eat while it's nice and hot! You can also serve this dish with fresh steamed vegetables.
Good luck cooking!
Love, Dita Xx