Lemon and Parsley Lobster

Lemon and Parsley Lobster
Fishboxer Morven Bridges from Inverness

“Food as fresh as this doesn’t need to be fancy to be good!”


  • 1 live lobster
  • 1tsp salt
  • 25g butter
  • 2 cloves of garlic (crushed)
  • 1/2 a lemon (zested and juiced)
  • 15g fresh parsley (chopped)


  1. Boil a pan of salted water until it is at boiling point.
  2. Drop the lobster in for 2 minutes to blanch.
  3. Melt the butter and mix with the garlic, lemon zest and juice and parsley.
  4. Remove the lobster from the pan and allow to cool so handling is easy.
  5. Cut the lobster directly along the length of the body, starting at the cross on the top of the head.
  6. Heat up a griddle pan until smoking.
  7. Smother the lobster in the herb mixture and lay on the griddle pan for around 8–10 minutes.
  8. Serve with a simple side salad.