AT A GLANCE
Lobster meat stands up really well to robust flavours such as this confit garlic and tomato.
|01||For confit garlic and tomato, combine oil and garlic in a saucepan over low heat. Cook until garlic is tender but not coloured (20-30 minutes). Add tomatoes, thyme and rind, cook until tomatoes are tender and garlic is light golden (20-30 minutes). Set aside, keep warm.|
|02||Meanwhile, place lobsters in freezer for 30 minutes to render them insensible. Heat a char-grill or barbecue to high heat. Remove lobsters from freezer, spike them in the base of the head and split them in half with a heavy knife. Separate heads and legs from tail and reserve (see note). Brush tail meat with some confit oil, season to taste and grill, cut-side down, until golden (3-5 minutes), then turn and cook until just cooked through (3-5 minutes). Meanwhile, grill lemons, cut-side down, until golden (2-4 minutes). Transfer lobsters and lemons to a platter, spoon over warm confit garlic and tomato and drizzle with confit oil (see note).|
|03||Meanwhile, brush vine leaves with a little confit oil and grill until charred and crisp (1-2 minutes on each side). Scatter vine leaves over lobsters and serve warm.|
Note Lobster shells can be frozen for future use in sauces, soups and stocks. Remaining confit oil can be refrigerated for use in pastas, salads and other dishes.