Name Barbecued Lobster


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* 1 freshly boiled lobster, about 750 g (1 1/2 lb)
* 50 g (2 oz) butter
* 2 tablespoons brandy
* 4 tablespoons double cream
* salt and pepper
* shredded lettuce, to serve

1. Crack the large claws of the lobster and slightly loosen the body and tail meat. Lift the edges of the meat a little so that the butter mixture can seep down the sides.
2. Heat the butter, brandy and cream in a pan over hot coals on a preheated barbecue until the butter has melted, whisking constantly.
3. Brush the lobster flesh all over with some of the mixture and then cook, shell-side down, over the barbecue for 15-20 minutes, basting every 2 minutes. Baste again, then turn over carefully and cook for 3 minutes to brown the tops.
4. Replace the butter and cream mixture over the coals and heat until bubbling. Place the lobsters on a bed of shredded lettuce and pour over the remaining mixture. Season with salt and lots of freshly ground black pepper and serve very hot.

Serves: 2

Note: To prepare a lobster, lie it on its back, then split it down the middle with a cleaver or heavy knife. The stomach sac is a little bag near the head and comes out easily. Discard it, then pull out the long black vein running along the body of the lobster and discard that too. The head meat, the greenish soft meat (the liver) and the roes are all delicacies and should be left The only other parts not eaten are the feathery gills between the head meat and the small legs.

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