Grilled lobster with warm tomato, chervil and caper dressing

Grilled lobster with warm tomato, chervil and caper dressing

Grilled lobster with warm tomato, chervil and caper dressing

Grilled lobster with warm tomato, chervil and caper dressing

Lobster is often seen as a slightly extravagant ingredient, but it has a taste and texture that can't be rivalled by crab meat. That alone makes it worth the investment!

Serves 4

Preparation time 40 minutes

Cooking time 30 minutes

Ingredients

2 large live lobsters from Shellseekers Fish & Game

200g tomatoes from The Tomato Stall

2 shallots, peeled and very finely chopped

Zest and juice of a lemon

100ml olive oil

2 tablespoons of chopped chervil or tarragon

1 tablespoons of capers, drained and rinsed from Gastronomica

Sea salt and freshly ground black pepper

50g butter, melted

Preparation Method

About 2 hours before cooking the lobster, place them in the freezer. For me, this is the humane way to prepare lobsters as they shut down and lose consciousness. It's never a nice job to cook lobster, but it is best to buy them live for wonderful taste.

Bring a very large pan of water to the boil. Plunge the lobsters in to the pan and cook for 15-20 minutes. Remove from the pan and submerge in cold water to cool them off a little. 

To make the dressing, with a knife make a little cut in the tomato skin, placing them in a bowl. Cover with boiling water for about a minute to loosen the skins. Peel, then cut in half and remove the seeds. Cut the tomatoes into a small dice, called concasse.

Warm the tomatoes for a minute or two in a small pan along with the shallot, olive oil, lemon zest and juice. Add the chervil and capers, season really generously then set aside.

To serve heat the grill to high. Using a large knife, cut the lobster in half lengthways. Remove the gills. Place them on a baking sheet with the flesh facing upwards then brush with the melted butter and season.. Grill for 4-5 minutes until you can really start to smell the hot shells. Stand for a moment and take that smell in, it's wonderful!   You can also complete this final stage on a barbeque – in the garden or perhaps on the beach.

Plate up the lobster then drench with the warm dressing. Serve with a crunchy green salad and plenty of crusty bread to soak up the delicious juices!

 

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