Grilled Lobster with Laver and Garlic Butter

‘Surveying the two new ocean farms and seeing the magic that happens has brought us and our partners great joy’

Megan Haines, co-founder of Câr-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, chef, Câr-Y-Môr

You will need:

•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 (SERVES 2)

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. Cut the lobster in half lengthways and remove the digestive tract. Crack the shell of the claws with the back of your knife.

3. 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.

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