By Simon  , , ,   

August 7, 2013

What is more delicious than a 'fresh from the British coast' beautiful lobster, so buy wisely! Best to source your lobster alive clicking and snipping to guarantee freshness- from your local fishmonger- I am sure he will be happy to oblige.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields:


1 Large Lobster

Pinch Salt


Place your live lobster in the deep freeze for a couple of hours, which will place "him" into a deep sweet sleep. Then drop him into your largest saucepan of rapidly boiling salted water for 15 minutes- he will have turned a deep vibrant pink colour! Fish him out and cool immediately in a bucket or pan of ice cold water.

To dress- lay the lobster belly on a heavy chopping board, twist off the knuckles and claws, crack with hammer and remove the succulent meat. Split the head and body straight down the middle with a heavy knife, remove the  junk! You should be left with 2 perfect, moist and juicy meaty hauls of tail meat.

Tip: reserve the shells to use in your chosen recipe for stock.


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