Lobster with garlic butter
recipe for Lobster with garlic butter comes from the
TV show Mitch & Matt's Big Fish' on UKTV Food which
is being sponsored by Young's
Seafood and has been created by fishmonger and
restaurateur, Mitch Tonks.
Young's is the UK's leading specialist fish brand.
With two hundred years' experience, the brand's reputation
for fish expertise provides reassurance to seafood consumers.
The Company's aim is to make using fish easy for consumers
and offer superb product quality, whether frozen or
chilled. With access to fish species from around the
world, Young's provides a wide range of products, from
traditional favourites such as Prawns and Scampi to
Chip Shop Battered Fish, Ocean Pie and Seafood Meals.
To learn more visit www.youngsseafood.co.uk
for Lobster with garlic butter
1 live lobster
4 cloves garlic, crushed
3 anchovy fillets
large handful flat-leaf parsley, chopped
Olive oil, for drizzling
200ml shop-bought Hollandaise sauce
to make Lobster with garlic butter
best way to kill the lobster quickly and painlessly
is to lay it flat on a chopping board and hold it
firmly. Find the X-shaped mark on the back of the
head and put the tip of a heavy chefs knife
down through it hard. Cut straight down the middle
to split it into two. Remove the plastic-like stomach
sack, and the intestine track.
the claws off from the body and snap between your
hands. Tap with a table knife to crack the shell.
Preheat the oven to 240°C / Gas 9.
the garlic, butter, anchovies and parsley in a food
processor for about 30 seconds until well blended.
the lobster halves and the cracked claws on a baking
sheet and drizzle with olive oil. Cook in the oven
for 6 - 7 minutes until the meat has turned white
but is still moist.
over enough of the garlic butter to fill the lobsters
head cavity and return to the oven for a minute, to
melt the butter.
Spread the hollandaise sauce over the lobster meat
and put under a hot grill to brown the hollandaise
you want it to bubble but watch carefully to
make sure it doesnt burn. Serve warm.