Lobsters and Champagne
Last week was our first wedding anniversary. I cannot believe it has already been a year! To celebrate, we spent the weekend in a beautiful hotel, Domaine de Villeray, in the region of Le Perche, France. We then travelled on to our holiday destination in Brittany, France. For our actual anniversary, we had just arrived at our holiday home so we decided to make BBQ lobsters and drink champagne. We got some beautiful lobsters from a local fishmonger in Paimpol, but by the time we came home it was raining. Being Scottish, this did not deter us, up went the big umbrella and the BBQ was on. The next problem was cutting the lobsters. I had put them into the freezer so they would go to sleep. They were in there for about an hour, but when we pulled them out they were still moving a little bit – eek! This is when I discovered, that even though I have trained as a Chef, and I know exactly what to do, there are still some things I cannot do! I went all squeamish, and was jumping about all over the place trying to build up the courage to cut the lobsters in half. A good thing, my husband was there. I showed him what to do, in that you need to first cut down through the head from a point half way down in one quick slice, and then along the rest of the body, and he stoically did it (my hero!).
We served it with a garlic butter sauce and parsley, and it was divine. The flesh was so succulent, and enhanced by the salty sweet garlic butter, it was finger licking delicious. And of course, the champagne went with it very well!
BBQ Lobster Recipe
Build the BBQ, and make sure the coals are white. This may take a while, but it is important that it is nice and hot.
Cut the lobsters in half lengthways, clean out its stomach contents (generally the green/black stuff), and wash. Place shell side down on a grill above the hot coals. Our grill was a bit too rusty, so we placed it on a special tinfoil tray that we bought from the supermarket, and put some olive oil on it, so that the lobsters did not stick to it. Leave to cook for about 30 minutes. The colour of the lobster shell should turn colour. Our lobster was a blue/black from Brittany and the shell turned red in colour. The colour of the shell, and the fact that the meat is no longer translucent will inform you that it is cooked.
If you are using a gas BBQ, it will be a lot quicker to cook. If you don’t have a BBQ, you could also use the grill and make Grilled Lobster with Garlic Butter.
While the Lobster is cooking, slowly melt some salted butter with nice sweet garlic. I used about 150g of butter, and 3 garlic cloves for the two 500g lobsters. Try and get some good garlic, preferably bio, because for this dish it really does make all the difference. Do not cook the butter for too long, literally melt the butter with the finely chopped garlic, and then add a handful of chopped parsley.
Once the lobster is cooked, transfer onto a plate, and add the melted garlic and parsley butter.
Eat, and enjoy!