A generous seafood centrepiece with parsley, lemon, and warm butter. Start with cooked lobster for a straightforward finish.
Ingredients
- 1 cooked lobster, about 700–800 g, split and cleaned by your fishmonger
- 40 g softened butter
- 1 small garlic clove, crushed
- 2 tbsp chopped parsley
- 1 tsp lemon zest
- Lemon wedges
- Black pepper
Directions
- Heat the oven to 200°C. Check the exposed meat carefully for shell fragments.
- Combine butter, garlic, parsley, zest, and pepper. Spread over the lobster halves.
- Place on a tray and warm for about 8–10 minutes, until piping hot throughout. Avoid prolonged cooking, which toughens the meat.
- Serve immediately with lemon and the juices from the tray. Provide shellfish utensils for the claws.
