The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.
- 1 green lobster (about 750gm)
- 2 tbsp olive oil, plus extra for brushing
- 100 gm unsalted butter, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 lemon, finely grated rind and juice only
- ½ tsp brown mustard seeds
- 1 tsp Dijon mustard
- 1 tbsp thinly sliced chives
- 1 tbsp finely chopped flat-leaf parsley
- 1Halve lobster lengthways with a sharp knife, remove coral (see Masterclass link above) from head and reserve.
- 2Preheat a grill on high. Brush lobster with olive oil and season to taste. Place on an oven tray and grill until just cooked (8-10 minutes).
- 3Meanwhile, melt butter and olive oil in a saucepan over low heat, add garlic, lemon rind and mustard seeds and simmer until seeds begin to pop (20-30 seconds). Remove from heat, whisk in mustard, herbs, lemon juice and reserved lobster mustard. Season to taste and serve lobster halves drizzled with mustard and burnt butter.
Drink Suggestion: Sauvignon blanc. Drink suggestion by Max Allen