4 lobsters
100g Lurpak®
1 tbsp harissa pasta
2 lemons
Bread
For the Harissa:
125g pickled red pepper in a jar
1 garlic clove
Rind and juice of 1/4 lemon
1 large red chilli
1/4 bunch fresh coriander
1/4 bunch Moroccan mint
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp salt
Split the lobsters, remove the entrails, place the halved lobsters on a baking tray lined with baking paper.
Mix the butter with 1 tbsp harissa, spread the harissa butter on the halved lobsters.
Grill the lobsters under the grill in the oven for about 5-6 minutes, until the butter is well browned.
Arrange the lobsters on the plate and serve with lemon and bread.
Harissa:
Mix the pepper with garlic, lemon rind and juice and chilli into a thick paste.
Mix it well together with the herbs and dried spices. Season with salt.
Allow the harissa to rest for at least an hour before serving. It can be stored in an air-tight glass for a week in the fridge.
