ROAST LOBSTER WITH HERB BUTTER
1 × 1.2-1.4 kg whole live or cooked lobster Herb butter: 1 tbs vegetable oil ¼ brown onion, peeled and finely diced 1 garlic clove, peeled and crushed 100g butter, softened 1 small handful flat-leaf (Italian) parsley leaves 1 small handful dill 1 small handful mixed tarragon, sage and oregano leaves Juice of ½ lemon 1 egg yolk Sea salt and freshly ground black pepper, to taste
Preheat an oven to 200°C. To make the herb butter, heat vegetable oil in a small saucepan over low heat. Add onion and garlic and cook for a few minutes until softened and sweet. Remove from heat and set aside to cool. Put the butter in a food processor with the onion and garlic, herbs, lemon juice, egg yolk, salt and pepper. Process until just combined. Wrap the herb butter in baking paper and refrigerate until ready to use. If you have a live lobster, kill it humanely. Hold the lobster down firmly on a chopping board, shell up, using a tea towel for grip. Using a large sharp knife, cut the lobster in half lengthways, from head to tail, all the way through the shell. Remove the digestive tract, retain the tomalley (the soft green substance just behind the head) and set it aside. Place the halved lobster on a baking tray, flesh side up, and top with the tomalley. Spread the herb butter over the lobster. Place the tray on the bottom shelf of the oven and cook for 6-7 minutes. Remove the lobster from the oven and serve immediately.
THE KIT THERE AREN’T MANY KNIVES ON THE PLANET MADE BETTER THAN A SHUN. AND THIS ROCK-STAR ‘CLASSIC MEAT CLEAVER’ CAN WORK ITS WAY THROUGH ANYTHING – MEATS, RIBS, CHOOKS, CRABS, LOBSTERS AND SHELLFISH. LOOK AFTER HER, AND SHE’LL LAST FOREVER. APPROX. $249; SHUN. KAIUSALTD.COM