Roast lobster with white port and ginger

Roast lobster with white port and ginger

By
From
Mark Hix On Baking
Serves
2
Photographer
Jason Lowe

White port is one of those drinks that's almost been forgotten, though I love it with tonic and a slice of lemon. It is also great to cook with, being particularly good with fish and shellfish. The little hint of ginger here gives the dish a delicious kick.

Ingredients

Quantity Ingredient
2 live lobsters, about 500g-600g each
salt
freshly ground white pepper
1-2 tablespoons olive oil
50-60ml white port
30g fresh root ginger, peeled and finely shredded
60-75g unsalted butter, chilled and cut into small pieces
1 tablespoon flat-leaf parsley, finely chopped

Method

  1. Preheat the oven to 220°C.
  2. Place the lobsters in the freezer an hour or so before cooking to make them sleepy (this is deemed to be the most humane way of preparing live lobsters for cooking).
  3. Using a heavy, sharp knife, split the lobsters in half through the head and down the back, pressing down with the palm of your hand to help push the knife through. Crack open the claws and smaller joints to allow heat to get in and ease eating. Make a few scores on the tail meat with the point of the sharp knife. Preheat a grill to its highest setting.
  4. Lay the lobsters on oven trays flesh-side up, and season and brush the flesh with a little olive oil. Roast in the oven for 10 minutes. Alternatively, cook on a hot barbecue for about 5 minutes each side.
  5. Meantime, pour the port into a pan, add the ginger and simmer until reduced by half. Whisk in the butter and parsley.
  6. Transfer the lobsters to warmed serving dishes, pour over the ginger sauce and serve.
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