Lobster gratin

Lobster gratin

Lagosta gratinada

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
3 live rock lobsters, about 800 g–1 kg
185g butter, softened
3 garlic cloves, crushed
1 tablespoon sweet paprika
large pinch chilli flakes
1 large handful coriander, finely chopped
sea salt

Method

  1. Put the lobsters in plastic bags, then place in the freezer for at least 1 hour to put them to sleep.
  2. Remove the lobsters from the freezer. Push the tip of a narrow, sharp knife into each lobster through the membrane that joins the head to the tail, to quickly dispatch it. Cut each lobster in half down the middle and remove the digestive tract.
  3. Preheat the oven to 180°C. Grease a baking tray with butter.
  4. Combine the butter, garlic, paprika, chilli flakes and coriander in a bowl. Season well with sea salt and freshly ground black pepper.
  5. Put the lobster halves, flesh side down, on the baking tray and bake for 7 minutes. Remove from the oven and heat the oven grill to medium–high. Turn the lobster halves over on the tray, then spread each with some of the butter mixture. Grill for 4–5 minutes, or until golden, bubbling and cooked through. Serve immediately.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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