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Barbecued Lobster with
New Potatoes, Watercress
and Chives
Candied Seville Orange
Peel in Syrup
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
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and Bay Syrup
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and Kaffir Lime Leaf Butter
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(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Pear and Chestnut Tart with
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Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with
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Sea Bass Parcels
with Fennel and
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Salted Sevilles with
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and Chilli
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Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Steak and Kidney Pie
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Warm Salad of Partridge,
Pears and Walnuts
Lobster recipes Christine McFadden south west
Learn to cook barbecued lobster Dorset Foodie south west
 
 
 
 

Barbecued Lobster with New Potatoes,
Watercress and Chives

Served with waxy new potatoes, peppery watercress and a sprinkle of chives, a meaty lobster makes a fine dish for a special barbecue.
Despatching a live lobster is not as daunting as you might think, but if you don't feel up to it, ask your fishmonger to do the honours.
Serves 4 as a starter, 2 as a main course

live lobsters 2, about 550g each
unsalted butter 75g, melted
sea salt
freshly ground black pepper
watercress small bunch, tough stalks trimmed
lemon wedges 4
lemon juice of ½
chives snipped, 1 tbsp
small new potatoes to serve

1) Immediately after purchase, put the lobsters in the freezer at -20°C for at least 30 minutes or up to 2 hours.

2) Preheat the barbecue to high. Clean the grill grate, using a stiff wire brush.

3) Remove the lobsters from the freezer and place on a board. Press the tail flat
and grasp with one hand at the point where it joins the back. To kill the lobster
instantly, take a wide-bladed pointed knife in the other hand, and plunge it into the centre of the lobster's head, moving the blade towards the eyes.

4) Remove the claws and lightly crack with a hammer or nut-crackers.

5) Using a large sharp knife, slice the lobsters in half lengthways through the head, body and tail. Discard the gills, the round whitish stomach sac near the head, and the long intestinal vein running down the side of the tail. Leave the green tomally (liver) in place. It's considered a delicacy, and will firm up when cooked.

6) When ready to cook, grease the grate with a wad of oil-soaked paper towel.

7) Brush the exposed lobster flesh with some of the melted butter, and season
with sprinkle of sea salt and freshly ground black pepper.

8) Place the cracked claws on the grate and cook for 2 minutes. Turn and cook
for 2 minutes more, pushing them to one side of the grate.

9) With the cut-side facing downwards, place the lobster halves on the grate.
Cook for 3 minutes, then turn them over and brush the flesh with more melted
butter. Cook for 5–8 minutes more, brushing with butter occasionally, or until
the flesh becomes white and opaque.

10) Arrange the lobster pieces in a serving dish with the watercress and lemon
wedges. Sprinkle with the lemon juice, chives, the remaining melted butter, and
a little more sea salt and black pepper. Serve with buttery new potatoes.

 

Recipe © Christine McFadden

    Photography: Atlantic Canada Exports, Christine McFadden    
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