INGREDIENTS
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Lobster
4 lobsters, approx. 500g each
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Herb Butter
200g diced butter
3 cloves garlic, bashed
2 sprigs rosemary
3–4 sprigs thyme
2–3 sprigs sage
Large pinch fresh crushed black pepper
Large pinch Maldon salt
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Grilled Corn & Cabbage
1 small cabbage, roughly chopped
4 sweetcorn cobs
Salted water for boiling
Method
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Prepare Lobster
Place a large knife through the head of each lobster to kill instantly.
Bring a large pan of salted boiling water to a rolling boil.
Cook lobster claws for 5 minutes, tails for 1 minute.
Transfer lobsters to iced water for 5 minutes to chill.
Crack claws lightly for easier eating; split tails down the middle and remove the intestinal tract.
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Make Herb Butter
In a medium pan, add butter, garlic, rosemary, thyme, sage, salt, and pepper.
Heat gently until the butter turns golden brown.
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Prepare Vegetables
Boil cabbage for 2–3 minutes, then drain on a wire rack.
Simmer sweetcorn for 4–5 minutes, then drain.
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Grill Lobster & Vegetables
Brush lobster and vegetables with herb butter.
Season with Maldon salt and fresh black pepper.
Grill lobster and vegetables, brushing continuously with herb butter.
Caramelize and char cabbage to finish.