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Grilled lobster

Lobster thermidor is a complicated recipe, but you can enjoy lobster meat in a much easier way. This recipe is for one lobster, just multiply the ingredients for more lobsters.

Mix a couple of tablespoons of brandy, a couple of very finely sliced spring onions, not quite a whole teaspoon of Dijon mustard (the smooth variety), a couple of tablespoons of lemon juice, a tablespoon of finely grated Parmesan cheese with 75g of softened butter Ė mix up all these with a fork until combined.

If you are not eating the lobsters straight away, put the butter into the fridge.

Cut the lobster in two along its back, so you have two equal halves. Crack the claws and take the white meat out. Rinse the head part of the lobster under a cold tap, taking out the darker meat as you go. Then break up the claw meat and put it into the empty part of the shell that you rinsed out. This is when you can put the lobsters back into the fridge ready to grill later.

A bit before you are ready to have dinner, turn the grill on. Spread the butter along the lobster (if the butter has gone hard in the fridge just lay small knobs of it along the lobster). Get ready some chopped parsley (flat leaved is good) and some ground paprika or chilli (cayenne) pepper.

Grill the lobsters until the butter mixture is bubbling and browned, then serve the lobsters with a sprinkle of paprika or chilli (cayenne) pepper. If using the chilli pepper donít overdo it! Then top with some chopped parsley, and itís done. Not lobster thermidor, but just as good a way of enjoying lobster.

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