Grilled Lobster with Garlic, Lemon and Herb Butter

Combine the butter, garlic, parsley, chives, lemon zest and juice and mix well. Season with a little salt and black pepper.

Preheat the grill to high.

To prepare the lobsters: Place on a chopping board, remove the claws and using a nutcracker crack the claws and remove the claw meat. Set aside. With a large knife cut lengthways through the middle of the body section and down through the head, then, turn the knife around and cut through the tail to split in half. Rinse under the tap and discard the stomach sac which
is behind the mouth and the intestines which run down the tail. Pat dry with kitchen paper.

Place the prepared lobsters, flesh side up on the grill tray. Divide the claw meat between them. Spread over some of the lemon and herb butter and grill for 4-5 minutes until the butter is bubbling.

To serve: Delicious served as a starter or main course with salad and baby potatoes.

To cook lobsters
2 x 800g lobsters

Bring about 5 litres of water to the boil in a large saucepan, the lobsters will need to be completely covered by the boiling water. When it is boiling add 100g of salt, let it come back to the boil and then put in the lobsters, bring
back to the boil and boil for 10 minutes if you are going to cook the lobster further. Allow 12 minutes for a salad. Remove the lobsters from the water, plunge into a bowl of iced water to stop any further cooking.