Serves 2


  • 2 cooked lobsters 1 shallot, very finely chopped Handful tarragon leaves, chopped 150 ml dry white wine Handful parsley leaves, chopped 1 tsp Dijon mustard Juice ½ lemon pinch paprika Dash Tabasco sauce 5 tbsp. parmesan, finely grated 140 g butter, softened


First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry.  Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden.  Can be frozen for up to 1 month.

·         Snap away the claws from the lobster.  Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper.  Lay the lobsters, cut side up, on a baking tray.  Crack the claws and remove the claw meat.  Divide the claw meat between the head cavities.  This can be done the day before and the lobster kept in the fridge ready for grilling.

·         Heat the grill to high.  Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered.  Grill for 5-8 mins until the butter is bubbling and starting to brown.  Put the lobsters on plates, pouring any utter from the tray over them. Serve with new potatoes and some dressed salad leaves.