Barbecued lobster with blackened leeks and tarragon mayonnaise

Barbecued lobster with blackened leeks and tarragon mayonnaise

Summer

A fresh live lobster is such a treat, so if you manage to get hold of one it’s worth making the most of it. The meat is sweet, succulent and delicate, but to really do it justice the lobster should be cooked as soon as possible and in the most humane way. I usually place it in the freezer for about an hour to sedate it, then split it and cook it quickly over hot smoky embers. Here it cooks alongside fresh leeks which blacken on the outside but soften beautifully within. Everything is brought together with a herby tarragon mayonnaise. Total bliss.

Serves 2

Ingredients

  • 1kg live lobster
  • 2 large fresh leeks
  • Sea salt and freshly ground black pepper

For the tarragon mayonnaise

  • 1 garlic clove, very finely grated
  • 1 large egg yolk
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 125ml sunflower oil
  • 75ml extra virgin olive oil
  • 2 tbsp chopped tarragon
  • Fresh bread, to serve

Method

Begin by making the mayonnaise. Place the garlic, egg yolk, mustard and lemon juice in the small bowl of a food processor. Season with salt and pepper and blend for about 30 seconds. Combine the oils in a jug. With the processor running, slowly add the oils to the mixture, starting with just a few drops at a time, then gradually pouring in a steady trickle. Once all the oil has been added you should have a thick glossy mayonnaise that holds its shape. Add the chopped tarragon and give it a final blend. Taste and adjust the seasoning if needed. If the mayonnaise seems a little stiff stir in a few teaspoons of warm water to loosen it slightly.

Prepare the lobster by placing it in the freezer for about an hour.

Place the sedated lobster on a board with the head facing you. With the tip of a sharp heavy knife positioned on the cross on the lobster’s head, press down firmly cutting through the head towards you. Turn the lobster so the tail now faces you and carefully cut from the split in the head right down through the body to the tip of the tail in one firm motion. Keep the blade central so you end up with two even halves. Remove the gills, the small stomach sac behind the mouth and, if possible, the digestive tract that looks like a dark vein running along the tail.

Prepare your fire. It needs to be very hot, with a good bed of glowing embers.

Place the leeks directly onto the grill as close to the heat as possible. Cook them, turning every so often, until they are deeply charred on the outside but soft in the middle.

At the same time place the lobster halves next to the leeks with their cut side facing up. Make sure the claws sit over the centre of the fire so they cook through properly. Season the lobster with salt and pepper. After about 6 to 8 minutes the lobster meat will begin to hiss and bubble. Turn the halves over so the cut side faces down and cook for a further couple of minutes.

Transfer the leeks to a board and cut them in half lengthways. Season them well with salt and pepper. Arrange the lobster halves alongside the leeks and serve with the tarragon mayonnaise and fresh bread.

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