Barbecued Lobster with Three Flavoured Butters
The sight of butter, slowly melting on to freshly barbied lobster and glistening in the sun is something to behold. These butters will make far more than you will need for four people but they will keep in the fridge for up to a week and can be frozen for up to two months. They would be great served with any grilled fish.
Serves 4
2 x 750 g–1 kg (1½–2¼ lb) uncooked lobsters or crayfish
2 lemons
salt and freshly ground black pepper
For the tarragon, shallot and white wine butter
150 ml (5 fl oz) dry white wine
2 shallots, very finely chopped
100 g (4 oz) slightly salted butter, softened
2 tablespoons chopped fresh tarragon
For the caper, garlic and parsley butter
100 g (4 oz) slightly salted butter, softened
2 garlic cloves, crushed
1 tablespoon drained capers, finely chopped
2 tablespoons chopped fresh flatleaf parsley
For the chilli and orange butter
100 g (4 oz) slightly salted butter, softened
1½ tablespoons extra virgin olive oil
2 red chillies, seeded and very finely chopped
finely grated rind of ½ large orange
First make the butters. For the tarragon, shallot and white wine butter, put the wine and shallots into a pan and boil vigorously until the wine has almost disappeared. Leave the mixture to cool, then gradually beat it into the butter, followed by the tarragon, ¼ teaspoon of salt and some black pepper.
For the caper, garlic and parsley butter, just mix all the ingredients together and season with ¼ teaspoon of salt and some pepper.
For the chilli and orange butter, mix all the ingredients together with ¼ teaspoon of salt and some pepper. Chill the mixture in the fridge for 10–15 minutes until firm because the oil makes it quite runny.
Now shape and roll all the butters in a piece of clingfilm or non-stick baking parchment to give them a cylindrical shape and chill them in the fridge until firm.
Place the lobsters on to a board, belly-side down and cut them in half lengthways using a large sharp knife. Remove and discard the long dark vein running along the length of the tail. Crack the claws (if there are any) with the back of a large knife or a hammer.
Place the lobsters on to a medium-hot barbecue, flesh-side down, and cook for just 30 seconds to seal in all the juices. Then turn them over and cook for another 6–8 minutes until the flesh has become white and firm and the shells have turned bright red.
Meanwhile, cut each lemon into 8 wedges. Place on the barbecue and cook alongside the lobsters, turning them now and then.
Take a few slices off the butter of your choice and lay them along the flesh of each lobster half. Continue to cook for about another minute until the butter just begins to melt.
Lift the lobsters on to 4 plates and serve at once with the barbecued lemon wedges, plenty of napkins and finger bowls. All go equally well with some crisp Australian Chardonnay. Memories are made of this.
Sometimes the simplest is just the best. These plainly grilled sardines are to be found perched over converted oil-barrel barbecues all over Portugal, served sprinkled with just a little lemon juice and coarse sea salt. Delightfully delicious.
Serves 4
24 fresh sardines
To serve
coarse sea salt
lemon wedges
crusty white bread
You will only need to gut the fish if they weigh more than 65 g (2½ oz) and so are more than 13 cm (5 in) long. Otherwise you can just leave them as they are.
Rub off the scales under running cold water and then lay the sardines in a fish grilling rack if you wish. This just makes them easier to turn over (all in one go) during cooking.
Barbecue the sardines over medium-hot coals for 3–4 minutes on each side.
Transfer them on to a plate, sprinkle with a little sea salt and serve with the lemon wedges and chunks of fresh crusty white bread.
Salmon Butter Pit-pocket Knots
Sometimes a recipe can tickle your tastebuds even before you’ve prepared it ... This one easily falls into that salivating category.
If you can’t get long chives, tie shorter ones together.
Serves 2
2 x 150 g (5 oz) thick salmon fillets
25 g (1 oz) butter at room temperature
2 garlic cloves, finely chopped
5 black olives, finely chopped
1 teaspoon sundried tomato paste
salt and freshly ground black pepper
6 large sage leaves
2 Parma ham slices
2–6 long chives
lemon wedges to serve
Mix together the butter, garlic, olives, sundried tomato paste and plenty of seasoning until well blended.
Cut a deep, 5 cm (2 in) long slash across the centre of each salmon fillet, taking care not to cut right through. Spread the butter mixture into the slit, then smooth the surface evenly.
Arrange the sage leaves over the slash, enclosing the butter. Place each salmon fillet sage-side down in the centre of the ham and fold over the edges. Knot a chive round each parcel to secure.
Cook the salmon over hot coals for 4 minutes on each side until the Parma ham is crispy and the salmon is just cooked through. Serve with lemon wedges for squeezing over.