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Grilled lobster with garlic and herb butter recipe

Grilled lobster with garlic and herb butter recipe

34 ratings

This impressive lobster dish is well worth the effort it takes to prepare and is the perfect treat for two. Zesty garlic and herb butter really showcases the luxurious lobster in this alternative main. If you don't have a seafood cracker, cover the lobsters with a clean tea towel and gently bash with a rolling pin. Remove the meat as instructed below. See method

  • Serves 2
  • 30 mins to prepare and 10 mins to cook, plus chilling
  • 492 calories / serving
  • Gluten-free

Ingredients

  • 2 x 400g frozen whole cooked lobsters, defrosted overnight in the fridge
  • 60g salted butter, at room temperature
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped parsley leaves
  • 1 tbsp finely chopped tarragon leaves
  • 1 small lemon, zested and cut into wedges
  • salad, to garnish (optional)

Each serving contains

  • Energy

    2030kj
    492kcal     25%

  • Fat

    29g 41%

  • Saturates

    16g 81%

  • Sugars

    1g 1%

  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 0.9g Protein 56g Fibre 0.2g

Method

  1. Arrange your lobsters on a flat surface and twist the claws away from the body to remove. Using a seafood cracker, break into pieces and pull out the meat. Roughly chop and transfer to a bowl, discarding any shell.
  2. Turn the lobsters onto their backs and pull back the tails. Using a sharp knife, cut each lobster lengthways and separate into 2 halves. Remove the meat, cut into pieces and add to the bowl; season. Remove the green roe and add 2 tsp to the bowl (optional). Discard the stomach sac, gills and vein (which runs along the length of the body).
  3. Wash and dry the empty shells and arrange on a large baking tray. Fill with the lobster meat, then cover and chill until ready to grill.
  4. In a bowl, combine the butter, garlic, herbs and lemon zest; season with black pepper. Spoon onto a piece of clingfilm and roll into a sausage-shape, twisting at each end. Chill in the fridge for 1 hour, or until needed.
  5. Remove the lobsters from the fridge 20 minutes before serving. Preheat the grill to medium-high. Top the lobsters with thin slices of butter. Grill for 6-8 minutes, until hot all the way through and lightly golden. Arrange on serving plates and spoon over any excess melted butter. Serve with lemon wedges for squeezing over and a salad garnish, if you like.

Tip: If you don't have a seafood cracker, cover the lobsters with a clean tea towel and gently bash with a rolling pin. Remove the meat as instructed.

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