GRILLED LOBSTER WITH CHILLI, GARLIC AND PARSLEY BUTTER
Lobster is such a luxury, you really don’t want to overcomplicate it. A simple dressing of chilli-spiked garlic butter is all you need to bring out its natural sweetness. You can, of course, buy ready prepared lobsters, but buying them live is the best way to guarantee freshness.
Put the chilli, a pinch of salt, the garlic and the parsley into a mortar and bash with a pestle until blended to a rough paste. Add the butter and mix thoroughly. Set aside.
Place a lobster on a chopping board, insert the tip of a heavy knife into the cross on the back of its head and cut down towards the tail to halve it lengthways, then cut through the head to create two equal halves. Discard the stomach sac and black intestinal tract along with any other gunk present. Snap off the big claws and use the back of your knife to crack the shell in places. Repeat this process with the other lobsters.
Spread the flavoured butter over the lobster flesh. Break off pieces of the shell on the claws and insert a little butter here as well. Then cover and chill for 10–20 minutes.
Place a griddle pan over a medium heat. When hot, place the lobsters on it, flesh side down, and cook for 3–4 minutes, to lightly char. Turn over and cook for a further 2 minutes with the claws, then serve.
HOW TO BOIL A LOBSTER
Every cook seems to have different opinions on the correct way to kill lobsters and other crustaceans and for the most humane way I recommend consulting the RSPCA website, which will show you which part of the lobster to cut before placing it in a large pan of salted, cold water and then bringing it to the boil.