Barbecued rock lobster with tarragon & mustard butter

Method

(This recipe was created by Matt Moran for the Shore Leave Festival. Serves 2)

Place the live lobster into a freezer for an hour to put it to sleep.

To make the butter, place the salted butter into a medium mixing bowl. Finely chop the tarragon leaves and add to the bowl. Add the seeded mustard and lemon zest and season with salt and pepper. Mix well until all ingredients are well combined.

Remove the butter from the bowl and put on a piece of cling film or baking paper. Roll into a log and using the edges of the cling film or paper to tighten the log to remove the air. Put in the fridge or freezer until set.

Once the lobster is completely chilled, remove from the freezer. Using a sharp knife, stab the lobster through the head and cut in half lengthwise through the shell. Place the lobster onto a tray flesh side up.

Preheat barbecue or grill on high. Season the lobster halves with salt and pepper, cut the tarragon butter into 1cm medallions and place 2 medallions on each lobster half.

Place the lobsters onto the barbecue or grill flesh side up and close the lid to keep the heat in. Cook for 8-10 mins or until the flesh is just translucent in the centre and all the butter has melted and has started to caramelise.

Remove from grill and serve immediately with lemon wedges.