by C R-Y-MÔR

This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue. – Billy Trigg

Ingredients

1 lobster

30g Welsh cheddar

FOR THE LAVER BUTTER

100g salted butter, softened

10g dried laver

3 cloves of garlic

5g fresh parsley

5g fresh coriander

Method

1. Place the live lobster in the freezer for 10 minutes. This will put the lobster into a coma-like state. In the meantime, grate the cheddar and blend all the ingredients for the laver butter together in a food processor.

2. After 10 minutes, remove the lobster from the freezer, place it on a chopping board and cut through the lobster’s head quickly with a very sharp knife, as this causes as little pain as possible. 

3. Cut the lobster in half lengthways and remove the digestive tract. 

Crack the shell of the claws with the back of your knife.

4. Spread the laver butter then sprinkle the cheese over the lobster meat and claws. Place under a preheated grill or on a 

hot barbecue for 20 minutes until cooked but tender.

5. Serve the lobster with homemade chunky chips and a summer salad, garnished with a slice of lemon or lime.

For the Love of the Sea, published by Meze Publishing Limited

A cook book to celebrate the British seafood community and their food

Compiled by Jenny Jefferies

Image - © Paul Gregory

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