Barbecued lobster with chilli and coriander butter

Now a lot of people will be backing away from this recipe as you have to kill your lobster before you sue it but that is the only way to do this. Now if you are worried about how you kill your lobster you could do the following. Place the lobster in a plastic bag and then in the freezer for half an hour, this sends them to sleep, then piercing them between the eyes with a sharp knife. This is how I am told you kill a live lobsters humanely. But if you do not think you can face it find a fish monger who will do it for you just before you take them home and cook them.

You will need

A hand full of fresh chopped coriander

1 garlic clove

The zest and juice of one lime

1 red chilli

75g/2¾oz butter, softened

2 live lobsters, about ½kg/1 lb2oz each

Now to tart you need to make your chilli and coriander butter. Simply put the garlic, chilli, lime zest, and butter in a food processor and blitz it together. Then add the lime juice and combine that. Now scrape it out of the blender and add it to a bowl and finally add the chopped coriander and just fold it in to the butter. Now you can keep it in a bowl in the fridge or, rap in in some Clingfilm. Use the Clingfilm to make it into a sausage shape then then chill it. Then you can cut perfect round pats of spiced butter to melt it as you wish.

Now to the lobster, once you have decided how you are going to kill it, then you must prep it.  Cut it length ways in half and then scrape out and discard the stuff in the head section. Remove the sac from behind the eyes, green liver and throw them away. Remove the roe in the body section or not all depending on weather you wish to eat it or not .Then remove the claws.

Now make sure that your flames on the barbeque have died down and place the claws on first. They will take about 5 to 7 minutes on each side to cook all the way through. Once you have turned the claws lay on the half shell lobster cut side down on the grill to start with, this will take about 2 to 4 minutes on each side to cook so wait until you have started cooking your claws. Your lobster is cooked when the flesh is firm and the shells have turned a nice red.

Finally remove the lobsters from the grill and add some of the spiced butter and just toss them in the butter. You can add a little to the main half shells when it is still on the barbeque if you want.

And that is that a real treat from the barbeque and defiantly different to a just sausages. If you cannot afford whole lobsters then use large shell on prawns, just as good.