Entree: Pitcairn – National Cuisine – Lobster with Garlic Butter (Whole cooked lobster served with a rich garlic and butter sauce for dipping and basting)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 whole lobsters, approx. 1.25 lb (560 g) each
- 8 tbsp (113 g) unsalted butter
- 6 cloves (approx. 30 g) garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (8 g) finely chopped fresh parsley
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) cayenne pepper (optional)
- 1/4 cup (60 ml) dry white wine or seafood stock (optional)
- 1 tbsp (15 ml) olive oil
- Lemon wedges for serving

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the lobsters, cover and boil for 7–9 minutes for 1.25 lb lobsters until shells are bright red and meat is opaque. Remove and cool slightly.
2. Preheat the oven broiler on high. Split each lobster lengthwise with a sharp chef's knife or ask your fishmonger to split them; remove the intestinal vein and any tomalley if desired.
3. In a small saucepan over low heat, melt the butter with the minced garlic, lemon juice, parsley, salt, pepper and cayenne. Cook gently until the garlic is fragrant and the butter is fully combined, about 2–3 minutes; stir in white wine or stock if using and heat through.
4. Brush the cut lobster flesh with 2/3 of the garlic butter. Place lobsters cut-side up on a baking sheet and broil 3–5 minutes until the edges begin to brown and the butter is bubbling, watching carefully to avoid burning.
5. Meanwhile, heat the olive oil in a small skillet and quickly spoon and warm the remaining garlic butter so it stays liquid for serving.
6. Remove lobsters from the broiler, baste once more with the reserved warm garlic butter and serve immediately with lemon wedges for squeezing.