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Barbecued Lobster with Garlic Butter

This is as straightforward as cooking lobster gets – and without doubt best done over hot coals.

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  • Prep Time2 hr
  • Cook Time5 min
  • Total Time2 hr 5 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Grill

Ingredients

  • 1 lobster (approx 630g)
  • 125g unsalted butter, softened
  • Half a clove of garlic
  • Sea salt
  • Olive oil

Method

1

Stun the lobster by placing it in your freezer for 2-3 hours.

2

Make the garlic butter by mixing the butter, garlic and a pinch of sea salt.

3

Split the lobster down the middle and prepare it for cooking. Remove the black vein that runs along the tail – this is the lobster’s digestive tract. At the head, cut away and discard the stomach and gills but leave the tomalley (the liver – the meat is soft, smooth and delicious).

4

Brush the cut surfaces of the lobster with olive oil then place the lobster halves, cut side down, on the grill about 10cm above the coals or gas – a high heat is ideal.

5

Turn the lobster over after 2-3 minutes and spread the butter over the flesh, cooking for a further 2 minutes. Serve immediately.

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    Edinburgh
    EH10 4DQ
    01236 822330
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  • George Baxter trading as Fresh Fish Daily
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