90 minutes to cook
4 X 700g live lobsters*
300ml dry white wine
Lemon wedges, to serve
3 cloves peeled garlic, sliced thinly
300g eschallots, peeled and sliced thinly
500g unsalted butter, cubed and at room temperature
Sea salt and pepper
To make the brandy butter:
Sauté the garlic and eschallots in 10g of the butter until soft and translucent,
deglaze the pot with brandy and reduce by half.
In a food processor, blend the onion, garlic and brandy mix until smooth.
Once cooled, mix the butter with the onion mix until fully combined.
Spoon the butter onto a sheet of baking paper or aluminium foil
and roll into a log shape about 35cm long and 4cm in diameter.
Wrap in plastic wrap, twisting the ends to secure and refrigerate until firm.
Preheat the oven to 250C, or heat a barbecue to hot.
Hold the lobsters down and dispatch the lobsters humanely
by using a knife to split them in half lengthways.
Bring a saucepan of salted water to the boil.
Plunge the lobsters, one at a time, into the boiling water and cook
for 1 minute, then remove and immediately submerge in iced water
and leave until cooled.
This process makes it easier to remove the meat as it may stick to the shell.
When the lobsters are cold, remove from the water
bath and place on a chopping board.
Run a sharp paring knife around the gap between the head and tail.
Using scissors, cut down the two sides of the shell on the belly side.
Remove the digestive tract.
Place, cut-side up, in 2 large roasting trays, season the meat with salt
and add the wine and 100ml of water to each tray.
Roast or barbecue, with the lid closed, for 5 minutes.
Remove the lobster from the oven or barbecue.
Cut the butter into 1cm thick slices and place 4 over each lobster half.
Roast or barbecue for another 5 minutes or until the meat is just firm.
Arrange lobsters on a serving platter and melt the remaining brandy butter.
Pour brandy butter on top of the lobsters and serve with lemon wedges on the side.
*Rockpool uses Eastern Rock lobsters. If you don’t purchase the lobsters live the quality of the meat suffers.