Quick and simple, yet thoroughly luxurious, this tour de force by Steve Pini, executive chef of the Fishmongers’ Company, is a real showstopper.
Mash together the butter, chives, dill and lemon zest until well combined. Season to taste. Set to one side.
Now prepare the lobster (see our How to guide).
Preheat the grill. Put the claws and arms of the lobster on a baking tray and place under the grill at the furthest distance from the heat. Grill for 2-3 minutes then add the lobster halves, meat side up. Grill for a further 4-5 minutes or until the lobster is cooked.
Remove from the grill and liberally coat the lobster with the butter mixture. Place under the grill to melt the butter.
Serve hot with lemon wedges. Use crackers and a pick if you have them; otherwise, before grilling, crack the claws with a rolling pin and use a metal skewer for a pick.
By Steve Pini
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