serves
4
prep
15 minutes
cook
15 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 2.7 kg live Southern Rock Lobster
- 1 bunch tarragon, leaves picked, finely chopped
- 1 bunch chervil, leaves picked, finely chopped
- 1 lemon, zest only
- sea salt
- freshly ground white pepper
- lemon wedges to serve
Freezing time: 2 hours
Instructions
- Preheat grill plate or barbecue to medium-high heat.
- Place lobster in the freezer for 2 hours (this will put it to sleep).
- Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.
- Remove and discard the dark intestinal vein, stomach sac and gills. Crack claws slightly in half crossways with a cleaver.
- Combine butter, chopped herbs, zest, sea salt and a grind of pepper in a bowl.
- Transfer lobster, flesh-side up, to a baking tray and drizzle with oil. Place the lobster on your pre-heated chargrill pan or barbecue, flesh-side down. Cook for 4 minutes or until slightly charred.
- Turn and cook for an extra 10 minutes until meat is translucent and just cooked through.
- Using a spoon spread the flesh with tarragon butter and cook until just melted. Serve hot with lemon wedges.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
