Ready and waiting for the pot, or in this case the BBQ - despite the dodgy weather.......
first job is to split the lobster in half.......
and find the gut and remove it by simply pulling away from the body cavity........
as this is a tail of two halves there's a recipe for each side - the one side was basted with a cream of coconut based sauce taken from Stein's Eastern Far Eastern Odyssey......
while the second saw parsley, red chilli, bird's eye chilli, garlic and rosemary blitzed and mixed with butter and a dash of sugar......
which was then brushed on the flesh side of the lobster.....
onion, garlic, ginger, green chilli and coconut together with a good dash of turmeric make a spicy and crunchy side dish.......
to form the basis of a good coating to go with fine beans, cabbage, mange tout or similar.....
with both halves prepared its toime to head off to the charcoal......
and on to the griddle........
a roasting tin over the top and a couple of sprigs of rosemary on the embers give a slightly smokey edge to the fish.........
then it's ready to serve......
while the big paws get finished off on a hotplate - as rain stopped play!.......
a few extra dishes of salad and new poits completed an excellent supper, nice one Kevin!.....
these lobster picks have provenance, they came form the now defunct Lobster Pot Hotel in Mousehole - that place would be doing a roaring trade today with the rise of bijou quirky hotels in Cornwall.......
don't throw those shells away, look up the recipe for making a shellfish bisque and put them to good use - the depth of the colour and smell match the flavour - amazing!
