One of the easiest and delicious ways to prepare lobster
Keep it simple, and you can enjoy the most luxurious and delicate flavour in no time
Chill a bottle of Champagne/ Sparkling wine / White wine to go with
Best summer dinner is ready to be served
The ingredient itself and the sauce are the important elements for wine pairing
Lobster is a delicacy; consider the freshness, saltiness of the seafood
Garlic-herb butter sauce gives the richness and herbaceous flavour;
and the final touch - a twist of fresh lemon juice that gives the acidity / sourness
Champagne / Sparkling wine both are pair-able to most seafood
Butter and lemon juice, the exact flavour profile of Chardonnay which makes it the perfect match
The herbaceous / vegetal flavour of the 42 Degrees South Sauvignon Blanc, a reasonable match with the parsley butter
Salt & black pepper
HOW TO MAKE THIS RECIPE
Remove butter from fridge to room temperature to soften. Finely chop the garlic and parsley, add to the soften butter with grated lemon zest to combine.
Oven-baked Lobster with Garlic-Herb Butter
1. Pre-heat oven to 180°C and place the ovenproof griddle pan in the oven.
2. Cut the lobster in half lengthwise, discard the tomalley (intestine alike); Then season the lobster with salt & black pepper, and spread the garlic-herb butter on top.
3. Remove the hot griddle pan from oven and drizzle with oil; Carefully transfer the lobster onto the pan, shell side down. Put the pan back into the oven and baked for 5 minutes until tender.
4. Serve with lemon wedge. Mixed leaves salad and warm new potatoes are great side dishes with lobster.
*You can mix & match your own herb butter with your favourite herbs, such as basil, chives, tarragon, etc. You can also add chilli, lime, or sun-dried tomato.
Make slightly more and it can be kept in the fridge for 3 - 5 days or up to a month in freezer. The butter can be used in various dishes like toast, steak, roast chicken, fish, shellfish, etc.
Cooking time varies depending on the size of the lobster; Perfectly cooked lobster would be easy to pull out from the shell and still juicy and tender, overcooked lobster is tough and waste of money.