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.