A delicious delicacy from the blue waters. A lobster is very mild in flavour so the best thing to do is not to overpower its delicate taste. So be careful with the amount of garlic and take the clove size into consideration. Lobster tastes great just as it is but this baked version is also a tasty twist. This brings back memories of Spain (view here), to my favourite beach restaurant where I usually eat lobster in a similar way, so this is where the recipe stems from… although this version has some Scandinavian touches with the dill, but parsley works just as well as they use in Spain. I’ve always loved seafood, where one my favourite foods as a child was garlic berberechos, steaming hot tiny clams in a delicious garlic sauce prepared on a hot plancha! We enjoyed these lobsters with a bottle of 2011 Kung Fu Girl Riesling that was a perfect combination of sweet and acidic flavours.

Ingredients (makes 4)

• 2 Lobsters (we used precooked frozen ones from Canada that defrosted for 12 hours in the fridge)
• 2 Shallots
• 2-3 Grated garlic cloves (depending on size)
• 200g Cream
• 1-2 tbsp Butter
• 1 tsp Dijon mustard
• Grated parmesan cheese (generous handful)
• Black pepper & finger salt
• Dill (generous handful)

Garnish – slice of lemon & a sprinkle of dill

Using live lobsters

If you are using live lobsters, wait until the last minute to kill them to ensure the preserving of all juices. Place a little water in a large pot and bring to a boil. Add lots of salt, the water should be very salty.

To kill instantly use either method: 1) tip of a sharp knife straight down behind the eyes. 2) put the lobster head-first in boiling water

Directions

Preheat your oven to 200 C.

Begin by halving the lobster from head (between the eyes) to tail. Remove the inners (guts, heart etc.)

Gently remove the meat from the body and tail and place to the side. Leave the claws as they are. Before you begin the actual cooking process, finely slice the shallots/ dill and grate a large handful of parmesan/ garlic cloves.

Melt the butter in a sauce pan over medium heat.  Add the shallots and garlic and season with pepper and salt. Cook until soft but not brown. Let them sweat for a couple of minutes before adding the cream and mustard. Let it reduce by half or a little more to a thicker consistency. Stir in the dill and most of the parmesan (leave some for the end) and the roughly chopped lobster meat. Let it simmer for 2 minutes.

Place lobsters on a baking sheet. Fill each shell with stuffing (make sure each gets enough meat) and sprinkle the rest of the parmesan on top. Place into oven for about 10 minutes until it bakes golden brown.

Before plating, crack each claw with the backside of a large knife. so it is easier to eat. Serve with a slice of lemon and rustic bread.

Wine pairing

2011 Kung Fu Girl Riesling. It comes from a vineyard in Washington State’s Columbia Valley.  I generally love dry Riesling and is one of my favourite grapes because of its floral flavours. Although this wine is not that dry, it still has that crispiness I lood for. It has a honey like and fruity characteristics with a touch of citrus that works great with seafood.  I think it has a good balance of acidity and sweetness and has a nice pale clear colour to it. It works great with a delicate lobster flavour.