Here’s a little treat idea for the weekend or a lighter special dish for the holiday season. Cooked lobster, tossed in melted butter, chili and basil, served with broccoli in oyster sauce, fresh sea vegetables and new potatoes. We really like this one!

 

Ingredients – Serves 4

 

• 4 small cooked lobsters. (Waitrose have them in right now 2 for £10)

• Butter

• 1 red chili

• 1 clove or garlic

• Small bunch of Basil Leaves

• 1 Lemon

• Parmesan Cheese

• 1 Pack of tender stem broccoli

• 1 Pack of samphire, or samphire and mixed sea veg.

• 1 bag of new potatoes

• Oyster Sauce

 

Prep 25 mins

 

• Pre heat oven to 200c

• Prepare the Lobsters and remove all the meat into a mixing bowl. If you’ve not prepared a lobster before here is a useful link. https://www.youtube.com/watch?v=DTwyAfKkEC8.

• Ensure you obtain all the claw meat and leg meat (if you have patients) a skewer works well or a special shellfish picking fork. Retain the half Lobster shells as whole pieces.

• Melt the butter in another bowl and finely chop the chili, half of your basil and a crushed garlic clove; mix together into the butter.

• Now pour the butter mixture over the lobster meat and mix well, breaking up any large chunks of meat to maximum, thumb nail size pieces.

• Spoon the lobster meat back into 4 of the retained half Lobster shells. You should get all the meat in if you pile it up a bit.

• Sprinkle with grated Parmesan and place on a shallow baking tray.

 

Cook 15 mins

 

• Cook your new potatoes as per packet instruction, drain, add a pinch of salt and a knob of butter, cover with lid give a shake and leave to soak for a few minutes.

• Meanwhile, place your tray of Lobsters into the oven for 8 to 10 minutes, the lobsters are already cooked so you are just warming them through until you get a hint of colour on the top.

• Place the broccoli in boiling water for 3 mins, drain and add 4 tbls of Oyster Sauce, heat gently for a further 2 minutes for nice crispy broccoli.

• Lightly fry your samphire in a small knob of butter for a minute or two.

• Serve and garnish with left over basil and a wedge of lemon.