TIME TO SHELL OUT
GRILL LOBSTER ON THE BARBECUE FOR AN UNABASHED TREAT WITHOUT THE FUSS
With summertime upon us, the livin’ (and the cooking) should be easy. This simple barbecue dish is an unashamed treat, but it’s similarly successful with prawns, bugs or white fish. The first time I experienced rock lobster was when I worked at Baguette Restaurant in Ascot. We offered a promotion every summer to tempt people to dine out during the traditionally quieter months of January and February. It was a huge success. The delicate, firm white flesh has a mild sweet, sea-spray flavour that requires little accompaniment. Something sharp to cut the richness, something salty to elevate and something vinous to accompany.