Clinched Lobster with Trotter, Fennel & Garlic
To serve 4
4 native lobsters, around 500g each
250g Trotter Gear
Fennel & Garlic Butter:
250g unsalted butter, at room temperature
1 head of garlic
25g chopped shallot
A tablespoon of chopped fennel fronds
1g fennel pollen
Sea salt & freshly ground black pepper
Kill the lobsters by pushing a sharp knife through the cross on the tops of their heads, or put them to sleep in the freezer for a couple of hours. Bring a pan of salted water to a rolling boil and blanch the lobsters, two at a time, for four minutes (ensure that the water returns to the boil between batches). Allow to cool. Light the barbecue.
Meanwhile, prepare the butter. Roast the head of garlic in a hot oven for half an hour, until softened. Allow to cool a little, cut the top off the bulb and squeeze out the soft cloves. Beat the garlic paste into the butter until relatively smooth, then fold in the remaining ingredients. Chill until required.
Gently heat the Trotter Gear in a small saucepan, until liquid.
Prepare the cooled lobsters by cutting down the back of the tail, through the head. Remove the claws, pick out the meat and reserve. Lift out the tail meat, clean & wash out the shells. Spread the fennel & garlic butter generously into the shells, cut the tail meat into chunks and replace into the shells along with the claw meat. Dollop the remaining butter over the meat.
Place the lobsters directly onto the coals of the barbecue (this is ‘clinching’), cook until the butter is bubbling, then remove to a platter. Spoon the hot Trotter Gear into the bubbling shells, and serve.