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Grilled lobster with beurre blanc and chives

Lobster is the ultimate show-stopping centrepiece, always.

By Tamika O'Neill
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Photo: Ben Dearnley
Lobster is the ultimate show-stopping centrepiece for the holidays. Served with a classic beurre blanc, the key lies in its simplicity.

Ingredients

  • 2 southern rock lobsters, dispatched humanely (see note)
  • Melted butter, for brushing
  • Micro chives, mixed baby herbs and charred lime halves, to serve
Beurre blanc
  • 1 tsp black peppercorns
  • 1 golden shallot, finely chopped
  • 60 ml (¼ cup) freshly squeezed orange juice, strained
  • 1 tbsp lemon juice
  • 60 ml (¼ cup) sauvignon blanc (we use Marlborough)
  • 125 ml (½ cup) pouring cream
  • 80 gm unsalted cold butter, chopped
  • Pinch of cayenne pepper

Method

  • 1
    Place lobster on its back, belly-side up, on a flat, non-slip surface. Using a sharp knife, halve lobster lengthways, remove coral from head; refrigerate until ready to use.
  • 2
    For beurre blanc, place peppercorns, shallot, orange and lemon juice with wine in a saucepan over medium heat and bring to a simmer; reduce by half (4 minutes). Stir in cream and reduce by half (3 minutes). Reduce heat to low and gradually whisk in cold butter, 2 cubes at a time until all combined. Add 1-2 tbsp hot water if necessary, until desired consistency. Add cayenne pepper, season to taste and stir to combine. Keep warm until ready to use.
  • 3
    Preheat a lightly greased barbecue or char-grill pan to high heat. Brush cut sides of lobster with melted butter and season to taste. Barbecue lobster, cut-side down, until lightly charred (6 minutes). Turn lobsters over and cook, basting occasionally with melted butter, until meat is just cooked through (6-8 minutes).
  • 4
    To serve, place lobsters on serving plates and spoon over beurre blanc. Scatter with chives, mixed baby herbs and extra cayenne pepper and serve with charred lime halves on the side.

Notes

Note: RSPCA Australia's advice for killing lobsters humanely is to render them insensible by chilling them in the freezer (under 4°C) for half an hour. Then the lobster must be killed quickly by cutting through the centreline of the head, thorax and abdomen with a large, sharp knife. Cutting must occur along the longitudinal midline to destroy the nerve centres.