This is as straightforward as cooking lobster gets – and without doubt best done over hot coals.
Ingredients
Method
Stun the lobster by placing it in your freezer for 2-3 hours.
Make the garlic butter by mixing the butter, garlic and a pinch of sea salt.
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).
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.
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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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
