PORT ISAAC LOBSTER OVER FIRE WITH FINES HERBES

As chef-owner of St Tudy Inn in Bodmin, Emily Scott is inspired by the finest ingredients of the Cornish coast, putting provenance and seasonality at the heart of all her recipes

In Cornwall, we have some of the finest lobsters – the cold seas make them sweet, rich and plump. There is nothing better than lobster cooked to order over coals. When this goes on my menu, it does not last long.

Preparation 25 minutes Cooking about 10 minutes Serves 2 1 LIVE LOBSTER, ABOUT 650G

125G UNSALTED BUTTER, SOFTENED

2 GARLIC CLOVES, CRUSHED

1 TBSP OLIVE OIL

ZEST AND JUICE OF 1 LEMON

100G TARRAGON, ROUGHLY CHOPPED

100G FLAT-LEAF PARSLEY, ROUGHLY CHOPPED 100G CHIVES, ROUGHLY CHOPPED

CORNISH SEA SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

KITCHEN HERBS AND GARDEN SALAD LEAVES, TO SERVE

1 Preheat a barbecue or the grill to high.

2 Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the tail, cutting it in half. Remove the stomach and the black intestinal tract that may run through the middle of the tail and discard. If you prefer, buy your lobsters already cooked and halved (justshellfish.co.uk).

3 In a small pan, melt the butter with the crushed garlic and add the olive oil, lemon zest, lemon juice and chopped herbs.

4 Brush the lobster flesh with the butter mixture, season with salt and pepper, then place under the grill, flesh-side up (if using a grill pan or barbecue, place flesh-side down), and cook for 4-5 minutes. Baste the lobster with the butter mixture and keep basting from time to time until it is cooked through, about 5-6 minutes further.

5 Serve on a plate with kitchen herbs and garden leaves. Nothing is more delicious.