This a feast for kings, lobsters, deserve a place in the “Morsø cookbook”. Do not fuss too much over them – so quickly turned on the grill with a little chilli butter, and they will be absolutely perfect. Also, it is crucial not to cook them for too long, because then the meat will be quite tough. As soon as the meat begins to separate from the shell, the lobster is done.
- 100 g unsalted butter
- 1 red chilli, finely chopped without seeds
- 1 fennel, cut into wafer-thin slices
- 1 orange, fileted
- One handful of rucola
- ½ lemon, juice only
- Olive oil
- Salt and pepper
Put fennel and blood orange into a bowl. Do not add dressing till the lobster is cooked.
- 2 lobsters
- 1 lime
Split the lobsters lengthwise. Season with salt and pepper
Place the lobsters on the grill and grill them, meat side down, for 3-4 minutes and then shell-side down. Brush the lobster meat with chilli butter. Grill the lobsters for another 2-3 minutes till the meat begins to separate from the shells.
Dress the salad with lemon juice, olive oil, and salt and pepper.
Serve the lobsters with a small salad, a lime wedge, and extra chilli butter on the side.