Freshly cooked lobster

Freshly cooked lobster

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

In the UK we have some of the finest lobsters in the world, as our cold seas make for sweet, plump and firm flesh. Our lobsters also tend to be smaller than those found in warmer waters, so one per person is perfect. Buy them on the day you intend to serve them – they should be very definitely still alive when you get them home. In addition to the roasted pepper and chilli sauce, I like to serve a little pot of home-made mayonnaise on the side. Thick and unctuous, it is delicious smeared onto the lobster meat.

Ingredients

Quantity Ingredient
4-6 very fresh live lobsters, about 500g each
sea salt and freshly ground black pepper
50g unsalted butter

To serve

Quantity Ingredient
lemon wedges
Mayonnaise
Roasted pepper and chilli sauce

Method

  1. Keep the lobsters covered with a damp cloth in the fridge. An hour or so before cooking, place them in the freezer – the intense cold will put them into a deep sleep.
  2. To cook the lobsters, put a large pot of well-salted water on to boil. When it comes to a vigorous boil, plunge the lobsters in and cook for 7 minutes, then remove with a pair of tongs. Do not cook them any longer – overcooked lobster meat is not at all good to eat. Set aside until cool enough to handle.
  3. To prepare the lobsters, first twist off the claws and set aside. Lay the lobsters on their backs on a board. Using a very sharp knife, cut through the middle of the soft underbelly to slice the tail meat in half lengthways. Crack open the claws and extract the meat. This can be done an hour or so ahead; if so cover the lobster and refrigerate.
  4. Shortly before serving, place a large frying pan over a medium-high heat. (You may need to do this in two batches.) Add the butter, season the lobsters and lay them flat side down in the pan. Cook for 1 minute only, then turn and cook the underside for a little less than a minute – just enough to warm the flesh and give the outside the lightest colour.
  5. Serve the lobsters on individual plates or large platters, with lemon wedges, mayonnaise and the roasted pepper and chilli sauce.

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