Ingredients

4 x 600g lobsters

Salt

White pepper

Parsley or Chervil

GARLIC and HERB BUTTER

Butter, unsalted (200g)

Parsley, finely chopped (30g)

Shallots, chopped (15g)

Garlic cloves, finely chopped (10g)

Pernod (2 tblsp.)

STOCK

1 carrot, peeled and chopped

1 onion, chopped

1 celery stick, chopped

1 bay leaf

Thyme, sprig

Parsley stalks, small handful

Peppercorns, white (20)

White wine (500ml)

White wine vinegar (500ml)

Sea salt

Preparation

GARLIC and HERB BUTTER Beat ingredients with couple pinches of salt and pepper. Roll in plastic, about 4cm. Chill before slicing.

STOCK Put all ingredients into large pot of 10 litres of water. Simmer until vegetable are cooked. Remove from heat and leave to stand for 1 hour. Strain through a fine sieve. Season.

LOBSTER

  1. Heat stock to 80’C. Plunge lobster into stock to cook for 3 1/2 minutes. Remove, wrap and rest each lobster in cling film and a warm place. Split tail and remove meat and discard brain sac from the front of the head. Wash and clean out the lobster shells.

  2. Pre-heat oven with a baking dish to 200’C. Pipe small amount of garlic butter onto each shell end to end. Cut tail meat into 3 or 4 pieces and place in shell with red edge shows.

  3. Put knuckle and claw meat into head cavity. Lightly cover all lobster meat with garlic butter. Place lobsters in heated baking dish and warme in oven for 2-3 mins -do not let butter burn. Arrange on plates and garnish.