Grilled Lobster with Pernod & Parsley

Lobsters and other shellfish are especially prized for their sweet flavour. This sweetness comes from the high proportion of sugar and sweet amino acid in their flesh.
  • 4 Recipe - persons
  • Recipe - time: 1 hour, 40 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 2 x 500 - 600 g/ 1 lb 2-oz-l lb 5-oz live lobsters
  • 2 litres / 3,5 pints / 8,5 cups court bouillon or enough to cover the lobster or salted water
  • 100 g / 4 oz / 8 tbsp butter
  • 1 shallot, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp Pernod
  • Handful of flat-leaf parsley, roughly chopped
  • Salt and pepper

Recipe - how do you make it

The lobster’s tail contains the most meat and it is easy to lift this out when eating a grilled half-lobster. Taking out the flesh from the claws is more difficult, as the lobster makes the muscles in its claws work harder. However, the flavour is much richer than in the other parts.

When you cut a lobster in half you’ll see its two claws are not identical. Look carefully and you’ll notice one claw is long, thin and sharp – the lobster uses this to cut and tear – while the other is thick and blunt – for squeezing and cracking. This thicker claw has far more meat. So if you share lobster on a first date, you know who should get the bigger claw.

Recipe - steps

  • 1 Preheat the grill (broiler).
  • 2 Put the lobsters in the freezer for 1 hour to render them unconscious. Remove from the freezer and leave for 15 minutes to come to room temperature.
  • 3 Bring the court bouillon or salted water to the boil in a large pan, add the lobsters and boil for 8 minutes. Drain and lightly rinse them under cold running water.
  • 4 Twist off the claws and cut the lobsters in half lengthwise. Cut off the tails and remove the meat. Do the same with the legs. Remove the cloudy mass from the heads and set aside. Fill the space in the heads with the meet from the claws and legs, pressing it down firmly.
  • 5 Blitz the butter, shallot, garlic, Pernod, parsley and the mass from the lobster heads in a food processor, or use a hand blender, mixing thoroughly. Season with salt and peper. Divide the butter mixture between the lobster halves and lay them, butter-side up, in a grill pan or flameproof dish. Grill (broil) the lobsters for 3-5 minutes or until the topping is golden brown.