INGREDIENTS
- 8 tbsp unsalted butter softened
- 4 tbsp finely chopped parsley
- 4 garlic cloves finely chopped
- Zest of 1 lemon
- Salt flakes and ground pepper
- 1 fresh lobster
METHOD
- In a small bowl stir together the butter, parsley, garlic, lemon zest, salt and pepper and set aside.
- Place the lobster on a cutting board. To split the lobster in half, use a large kitchen knife. Position the kitchen knife in the centre if the head and cut down the centre towards the front of the head. Repeat the same process, this time cutting towards the tail. Open up the lobster and remove the stomach sack at the back of the head as well as any soft brown meat remaining.
- Crack the lobster claws with the back of a knife or a rolling pin.
- Spray the grill plate of the Venture Portable Grill with cooking oil while the grill is off. Place the plate back onto the grill, ignite and leave to heat for 5 minutes.
- Place the lobster halves flesh side down and cook until slightly charred around 3 minutes. Flip the lobster halves over and spread the butter / parley mixture over the flesh. Leave to cook for another 3-5 minutes more until the flesh is tender.