Grilled lobster with mustard and burnt butter

AT A GLANCE

  • Serves 2 people

  • 1 green lobster (about 750gm)
  • 2 tbsp olive oil, plus extra for brushing
  • 100 gm unsalted butter, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, finely grated rind and juice only
  • ½ tsp brown mustard seeds
  • 1 tsp Dijon mustard
  • 1 tbsp thinly sliced chives
  • 1 tbsp finely chopped flat-leaf parsley
01   Halve lobster lengthways with a sharp knife, remove coral (see Masterclass link above) from head and reserve.
02   Preheat a grill on high. Brush lobster with olive oil and season to taste. Place on an oven tray and grill until just cooked (8-10 minutes).
03   Meanwhile, melt butter and olive oil in a saucepan over low heat, add garlic, lemon rind and mustard seeds and simmer until seeds begin to pop (20-30 seconds). Remove from heat, whisk in mustard, herbs, lemon juice and reserved lobster mustard. Season to taste and serve lobster halves drizzled with mustard and burnt butter.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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