Lemon and Parsley Lobster
Fishboxer
Morven Bridges from
Inverness
“Food as fresh as this doesn’t need to be fancy to be good!”
Ingredients
- 1 live lobster
- 1tsp salt
- 25g butter
- 2 cloves of garlic (crushed)
- 1/2 a lemon (zested and juiced)
- 15g fresh parsley (chopped)
Method
- Boil a pan of salted water until it is at boiling point.
- Drop the lobster in for 2 minutes to blanch.
- Melt the butter and mix with the garlic, lemon zest and juice and parsley.
- Remove the lobster from the pan and allow to cool so handling is easy.
- Cut the lobster directly along the length of the body, starting at the cross on the top of the head.
- Heat up a griddle pan until smoking.
- Smother the lobster in the herb mixture and lay on the griddle pan for around 8–10 minutes.
- Serve with a simple side salad.
