Lobster with Herb Butter
By Steve Wong
Fresh lobsters, when gently steamed are tender and naturally sweet. Savour the succulent meat with freshly made herb butter, scented with the aromatic oils of rosemary, thyme, parsley and sweet basil.
Total time: 30 minutes
Difficulty: 2/5
Cost: $60
Servings: 2 persons
A: Lobsters
2 fresh lobsters, each weighing 450g-500g, washed
B: Herb Butter
125g unsalted butter, room temperature
1 stalk Italian parsley, leaves only
2 stalks thyme, leaves only
1 stalk sweet basil, leaves only
1 sprig rosemary, leaves only
Salt to taste
DIRECTIONS:
1. Bring 1 litre of water to a rolling boil in a wok or large saucepan over high heat. Steam lobsters for 8 minutes on a steaming rack.
2. Remove lobsters from the wok or saucepan. Let them cool down, about 2 minutes. Chop each lobster into half with a large, sharp knife. Position the tip of the knife in the grooves between the lobster’s eyes. Bring knife down in a single, swift move. You should get 2 equal halves. Discard the tomalley (a greenish substance comprising the intestines, liver and pancreas located in the cavity of the lobster’s head).
3. Meanwhile, make the herb butter. Roll up the leaves of the herbs into a chiffonade (‘cigars’). Using a sharp knife, slice, then chop up leaves finely. Set aside 1 teaspoon for garnishing.
4. Transfer chopped herbs to a small mixing bowl together with the butter. Using a fork, combine both ingredients until blended together. Add salt to taste.
5. The crustaceans need to be grilled to complete the cooking process. Using a pastry brush, spread herb butter on lobster meat, about 1 tablespoon on each half. Place lobster halves, meat facing up, on an oven tray. Switch to grill function; and cook for 5 minutes until light brown. An air fryer is also suitable; using the grill function, cook for 8 minutes. The meat should be evenly cooked, creamy white and firm to the bite.
6. Sprinkle lobsters with extra finely chopped herbs. Serve while still hot.
NOTE: Although the tomalley is considered as a delicacy for the adventurous palate, it is however, advisable to consume it in moderations as it can contain toxins associated with shellfish poisoning.
TIP: Refrigerate the remaining herb butter. It is also good with steamed crab, prawns or panfried/grilled salmon. Or simply use it to as a spread on toasted sliced bread or baguette.
Steve Wong is a commercial modern minimalist who paints contemporary art.
www.no11arts.com
You might also want to try these Whip It UP! recipes:
www.storm.sg/vegetable-curry-salted-fish-bones-2-2/
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