Grilled Native Lobster Recipe

April 29, 2016

There is something really special about this simple pairing of garlic butter and lobster. Magic happens.


2 x 750g lobsters
500g unsalted butter
1 bunch parsley, minced
85g minced garlic
To taste salt & white pepper


Grilling a lobster to perfection is what we are doing here. Purchase two live lobsters from one of our Suffolk coast fishing shacks; it’s important to support our local fishing trade. Most fishermen catch native lobsters from June and will have them for most of the summer, we insist on the natives
because they are just better quality all around. Here at the Bru we also insist on buying them live because you can tell just how fresh they are. You can pick up some very good quality cooked lobsters right at the beach and the result you get from fresh is simply sublime.


Make this first - whip the butter to a creamy white with a kitchen aid then simply fold through the garlic and parsley and season to taste. Roll into
logs and chill.


You will need a sharp knife, cutting board large enough and a steely disposition. We recommend chilling the lobsters in the freezer to slow there metabolism and make them sleepy, be careful not to freeze though. Grab a sharp knife and find the ‘T’ at the base of the head then swiftly and accurately plunge the knife though the head,reverse the knife and cut the body in
half. Remove the sand vein that runs through the tail.


In a hot lightly oiled pan place the half lobster shell side down. I’m looking to get heat into the shell as quickly as possible. When the shell has started to colour place the lobsters under the grill and cook about half way, top with the garlic butter and allow it to melt glazing the lobster beautifully.


Eat straightaway, use your fingers and just enjoy.

One Night Festive Stay