Lobster, Scallops, & King Prawns with Garlic and Chilli Butter
Author: Graeme Sharp
Ingredients
- 2 live lobsters
- 6 cloves garlic, chopped
- 1 shallot
- 2 red chillies
- 250g unsalted butter, soft
- 8 king scallops
- 8 king prawns
- 4 tbsp vegetable oil
- 1 lemon
Method
- Put the lobsters in a freezer for an hour to sedate them, then place on a chopping board and firmly insert the tip of a knife into the cross on the head to kill instantly.
- Place in boiling water for 6 mins then cool in iced water.
- When cool, lay on a board and split lengthways from head to tail.
- Remove the stomach sac in the head and the dark intestinal tract that runs the length of the tail.
- Tap claws firmly with the back of knife to release the meat and set aside.
- Blend garlic with a touch of oil. Finely dice the shallot and de-seeded chillies.
- Cook garlic, shallots and chillies in a pan then mix well with the butter.
- Set aside in the fridge.
- Chop the butter into chunks and place in a pan.
- Chop the lobster tail in half and place the claw in the butter.
- Gently poach until warm.
- Place the warm meat back in the shell.
- Warm a non-stick pan on the hob and cook scallops and prawns in a little oil.
- When they are golden brown, add a touch of butter and a squeeze of lemon juice.
- Present them on top of the lobster.
- Spoon the remaining butter over the lobster and grill for a further minute.
- Serve.
