15g fresh flat leaf parsley, finely chopped
3 cloves garlic, finely chopped
6g salt
3g finely crushed black pepper
100g soft butter
Whole lobster(s), prepared into tails, knuckles, small claws and large claws
Salted water (if no steamer)
Ice water
Rib eye on the bone or flank (bavette)
Olive oil
Chopped garlic
Crushed black pepper
Fresh thyme
Rosemary
Bay leaf
Sea salt
Place the soft butter into a bowl. Blend the parsley, garlic, salt and pepper to a coarse consistency, then fold into the butter.
Taste and adjust seasoning if required.
Break and prepare the lobster into tails, knuckles, small claws and large claws.
Steam at 85°C as follows:
Knuckles: approx. 2 minutes 30 seconds
Small claws: 3 minutes
Large claws: 5–6 minutes
Tail (skewered): approx. 1 minute 30 seconds
If you do not have a steamer, simmer gently in salted water: claws for 3–4 minutes and tails for 1 minute.
Place immediately into iced water to cool. Remove the meat from the shells using a knife to crack the claws and scissors where required.
Lightly oil and season the lobster, then grill briefly to warm through before serving.
Prepare the barbecue in advance, allowing the wood to burn down to red-hot charcoal for proper caramelisation.
Marinate the meat in olive oil, chopped garlic, crushed black pepper, fresh thyme, rosemary, bay leaf and sea salt.
Grill for 5–6 minutes on each side, turning 3–4 times to ensure even caramelisation. If thick, finish in the oven or move to a cooler part of the grill.
Cook to an internal temperature of 48°C. Rest for 10 minutes before slicing. Do not cook flank steak beyond medium rare, as it will become chewy.
15g fresh flat leaf parsley, finely chopped
3 cloves garlic, finely chopped
6g salt
3g finely crushed black pepper
100g soft butter
Whole lobster(s), prepared into tails, knuckles, small claws and large claws
Salted water (if no steamer)
Ice water
Rib eye on the bone or flank (bavette)
Olive oil
Chopped garlic
Crushed black pepper
Fresh thyme
Rosemary
Bay leaf
Sea salt
Place the soft butter into a bowl. Blend the parsley, garlic, salt and pepper to a coarse consistency, then fold into the butter.
Taste and adjust seasoning if required.
Break and prepare the lobster into tails, knuckles, small claws and large claws.
Steam at 85°C as follows:
Knuckles: approx. 2 minutes 30 seconds
Small claws: 3 minutes
Large claws: 5–6 minutes
Tail (skewered): approx. 1 minute 30 seconds
If you do not have a steamer, simmer gently in salted water: claws for 3–4 minutes and tails for 1 minute.
Place immediately into iced water to cool. Remove the meat from the shells using a knife to crack the claws and scissors where required.
Lightly oil and season the lobster, then grill briefly to warm through before serving.
Prepare the barbecue in advance, allowing the wood to burn down to red-hot charcoal for proper caramelisation.
Marinate the meat in olive oil, chopped garlic, crushed black pepper, fresh thyme, rosemary, bay leaf and sea salt.
Grill for 5–6 minutes on each side, turning 3–4 times to ensure even caramelisation. If thick, finish in the oven or move to a cooler part of the grill.
Cook to an internal temperature of 48°C. Rest for 10 minutes before slicing. Do not cook flank steak beyond medium rare, as it will become chewy.
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