Roasted lobster with tarragon and chervil butter

Ingredients

• 2.7 kg live Southern Rock Lobster
• 1 bunch tarragon, leaves picked, finely chopped
• 1 bunch chervil, leaves picked, finely chopped
• 1 lemon, zest only
• sea salt
• freshly ground white pepper
• lemon wedges to serve

Freezing time: 2 hours

Instructions

1. Preheat grill plate or barbecue to medium-high heat.
2. Place lobster in the freezer for 2 hours (this will put it to sleep).
3. Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.  
4. Remove and discard the dark intestinal vein, stomach sac and gills. Crack claws slightly in half crossways with a cleaver.
5. Combine butter, chopped herbs, zest, sea salt and a grind of pepper in a bowl.
6. Transfer lobster, flesh-side up, to a baking tray and drizzle with oil. Place the lobster on your pre-heated chargrill pan or barbecue, flesh-side down. Cook for 4 minutes or until slightly charred.
7. Turn and cook for an extra 10 minutes until meat is translucent and just cooked through.
8. Using a spoon spread the flesh with tarragon butter and cook until just melted. Serve hot with lemon wedges.

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