Try this delicious lobster dish by the sea or in the comfort of your own home.
Ingredients
Before you start...
A gas barbecue could be used in place of the wood fire the chef used for this recipe.
Method: How to make Lobster on the beach
Light your fire. Allow the flames to die down to hot embers then pop a wire rack over the fire.
Cut the lobsters in half length ways with a large sharp knife, (not for the squeamish or for those easily traumatised!). Then lay the lobsters cut side up on to the wire rack, feeding the fire if necessary to keep the heat up.
Put a couple of dots of butter on each half lobster and give them a little squeeze of lemon.
Cook for 8-10 minutes, if necessary, turning over just before the end. The meat should pull away from the shell and be firm to the touch when it is cooked.
In the meantime, finely chop the shallots, garlic and parsley.
Add a third of the butter to the pan and put it on the heat. When the butter is foaming lightly, add the shallots and garlic.
After a couple of minutes, pour in a full glass of white wine and the remaining lemon juice. Allow the liquid to reduce by half, then pull away from the direct heat and add the rest of the butter cut into small pieces.
Using a fork or whisk, mix the contents of the pan until it comes together as a velvety sauce. Add the parsley, season, then remove from the heat.
Pull the lobster meat from the shells. Cut into chunks and drop into the rich buttery sauce. Do the same with the claw meat.
To serve:
Pour everybody a glass of wine and eat noisily and messily with your fingers, admiring the view and toasting the noble creature that made this possible.
