2x 450graw canadian lobstercut lengthways (or order our cooked half dressed lobsters instead)
20gparmesangrated
2garlic butter hearts
1shallotfinely chopped
275mlfish stock
55mlwhite wine
110mldouble cream
1/2tspenglish mustard
1tbspparsleychopped
1/2lemonjuiced
saltto taste
freshly ground black pepperto taste
1packskinny friescooked to on-pack instructions
1baggreen mixed leaves
Instructions
Preheat the grill to a medium heat.
Cut the lobsters in half and remove the meat from the claws and tail. Chop the meat into pieces and place back into the shell.
To make the sauce, place the garlic butter hearts into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occasionally. Add the mustard, herbs, lemon juice and season to taste.
Spoon the sauce over the lobster meat, sprinkle with parmesan and grill for 3-4 minutes until golden brown.
Serve alongside skinny fries and green salad.
Notes
To prepare the lobsters, place each lobster, belly side up, on a cutting board with the tail closest to you. Holding down the tail with one hand, use a very sharp knife, to cut down the centre of the lobster, starting where the tail meets the body. Rotate the lobster so that the head is closest to you; repeat, cutting through body and head.To extract the claw meat, twist the claws until they break away from the body. Using a nutcracker or the back of a knife, press down firmly until the shell cracks, then gently pull the meat from the claw.