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BBQ Garlic Butter Lobster

Bucket List | P.139

Serves 4

Ingredients

For the potato salad

500 g new potatoes

2 large eggs

50 g mayonnaise

50 g sour cream

1 tbsp cider vinegar

25 g double cream

2 tsp English mustard

1⁄2 tsp Cajun spice

1 small brown onion

30 g sweet relish

For the lobster

4 large lobsters

4 sprigs parsley

1 clove garlic

60 g unsalted butter

Method

Season a large saucepan of water with salt. Dice the potatoes into cubes and carefully add them to the water. Bring the water to a boil over a high heat and cook for 15 minutes until soft all the way through. Drain, tip into a large mixing bowl and leave to cool.

Put a small saucepan of water over a high heat and bring to a boil. Gently lower in the eggs and cook the eggs for 9 minutes then run under cold water. Peel and chop the eggs before throwing them in with the potatoes.

In another small bowl combine the mayo, sour cream, vinegar, double cream, mustard and cajun spice. Peel and very finely dice the onion then add it to the dressing. Pour the dressing and the sweet relish over the potato. Mix and toss everything together

Preheat a barbecue. Chill the lobsters in the freezer for 30 minutes. Chop the parsley and finely mince the garlic. Melt the butter with the garlic in a small saucepan and let it bubble for a few minutes to cook the garlic a little. Take it off the heat and add the parsley.

Kill the desensitized lobsters by quickly pushing a knife through the ‘cross’ on the head, with the blade facing the tail. Cut the lobsters in half lengthways and place them shell side down on the barbecue for 2-3 minutes. Turn shell side up and cook for the same time. Take the lobster off the grill and brush generously with the garlic butter. Serve with the potato salad.