Half fill your biggest pan with water, adding 200g salt for every 4 litres of water, and bring to a boil. Gently drop in the lobster and cook for 4-5 minutes with the lid on.
Take the lobster out of the boiling water and keep it under cold running water for 1 minute, to stop the cooking process
Cut the lobster in half and remove the vein. Lay the two lobster parts on a baking plate on their shell part. Break off the claws, get the meat out of it claws and put it on the lobster parts.
Lay small knobs of butter on the lobster meat and season with salt and pepper. Put the baking tray in the oven and grill for 3-4 minutes.
Melt 15 grams of butter in a frying pan and fry the shallot on low heat until softened. Make sure you don’t colour the shallot. Scoop in the passion fruit and the mustard and give it a stir. Add the juice of half a lime and season with salt and pepper.
Pour in two tablespoons of double cream and reduce the sauce for 3 minutes. Finish the sauce with 2/3 of the coriander.
Arrange the grilled lobster parts on a plate and scoop over the passion fruit sauce. Serve with extra coriander and lime parts.
- 1 big lobster
- 40 g unsalted butter
- 1 shallot, finely chopped
- 3 passion fruits
- 2 tsp Dijon mustard
- juice of 1/2 lime
- 2 tbsp double cream
- 3 tbsp coriander leaves, roughly chopped
- salt and black pepper