- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 whole homard (purple) lobsters
- 60 g butter
- pinch of salt and pepper
- 2 tbsp chopped flat-leaf parsley
Instructions
Preheat oven to 180ºC. Cut lobsters in half, starting from the head. Remove the coral (roe) and set aside.
Place lobster halves on a baking tray and season with salt and pepper. Spread 5 g butter on each lobster half. Bake for 8 minutes.
Meanwhile, place coral and remaining butter in a mixing bowl. Use a fork to crush and combine.
Remove lobster from oven and spread with coral butter. Return to the oven and bake for another 4 minutes or until browned.
Transfer to a serving plate, sprinkle with parsley and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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