Maine Lobster With Pickled Meyer Lemons & Macerated Tomato Salad Recipe

Ingredients

• blanch the herbs for 30 seconds
• refresh immediately in the ice bath
• drain the herbs and squeeze well to eliminate all excess water
• pat dry with kitchen paper and chop finely
• add the herbs to a blender and blitz with the oil until smooth
• strain the oil through a double layer of muslin
• roughly chop the tomatoes
• combine with the remaining ingredients
• blanch the lobster tail in the boiling water for 2 minutes
• blanch the claws for 7 minutes
• transfer immediately into ice water
• once cooled, drain the lobster and pat dry using kitchen paper
• cut two lines in the bottom of the shell with scissors and gently remove the tail and cut in half lengthways
• twist each claw into 3 pieces at the joints
• crush the smaller pieces with the flat side of a knife
• carefully remove the flesh from the remaining shell ensuring the large feather shaped cartilage is removed
• check that all shell is removed from the lobster pieces and pat dry using kitchen paper
• season the lobster with salt and drizzle with grapeseed oil
• grill the lobster pieces on a hot Hub BBQ (2-3 minutes on each side for the claws; 6 minutes for the tail), turning regularly
• remove from the grill once the temperature reaches 51C on a thermometer probe
• season with a squeeze of Meyer lemon, sea salt flakes and a drizzle of the herb oil