LOBSTER OVER THE COALS
SERVES 2 / PREPARATION 10 MINUTES / COOKING 10 MINUTES
zest of 1 green yuzu crème fraîche
1 live lobster nasturtium leaves catnip leaves and summer
flowers, to serve lemon juice
Mix the green yuzu zest with some crème fraîche. Set aside.
Using the natural cross on top of the lobster’s head as a guide, take a sharp knife and swiftly push it through, killing the lobster humanely and instantly. Split the lobster lengthways and place shell down over gentle, low-heat embers. Grill until the tail meat turns opaque on the sides but still slightly raw in the centre. Baste with animal fat during this time. Brush the nasturtium leaves with oil and grill until crisp.
To serve, cover the head with the crème fraîche, grilled nasturtiums, catnip and flowers. Finish the whole thing with lemon juice and more animal fat.