I met a fishmonger on Île d'Oléron who catches homard lobsters, which is a very decadent variety of lobster. It is blue in colour and the flesh very sweet and succulent. He told me that the best way to cook this lobster is to use the coral (also known as roe) found in its head, and to infuse it with butter, spread it onto the flesh, then simply throw it in the oven.
- 2 whole homard (purple) lobsters
- 60 g butter
- pinch of salt and pepper
- 2 tbsp chopped flat-leaf parsley
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.
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.