LOBSTER WITh LEMON CHIVES
After purchase, put the lobsters in the fridge Immediately at -200C/-40F for at least 30 minutes or up to 2 hours.
Preheat the barbecue. Remove the lobsters from the fridge.
Flatten out the tail and grasp with one hand at the point where the tail joins the body. To kill the lobster instantly, take a wide-bladed sharp knife in the other side and plunge it into the centre of the lobster’s head, moving the blade towards the eyes. Slice the lobsters in half lengthways through the head, back and tail. Remove and cut the gills, the round whitish stomach sac near the head, and the long internal vein running down the side of the tail. The green tomally, or liver, is considered a delicacy. Cut off the claws and lightly crack with a hammer.
Brush the lobster flesh with a little of the melted butter and season to taste with salt and pepper. Place the claws on the grill rack and cook over hot coals for 2 minutes.
Turn and cook for a further 2 minutes, leaving them on the rack. Place the lobster halves on the rack, cut-side down, and cook for 3 minutes. Turn and brush the flesh with a little melted butter. Cook for a further 5-10 minutes, brushing with butter occasionally, or until the flesh becomes white and opaque.
Transfer the lobster to a warmed serving dish. Sprinkle with the lemon juice, chives, the remaining melted butter and a little more salt and pepper. Garnish with watercress and serve immediately
with lemon wedges and crusty bread.
SERVES 4