Lobster in its shell with pomegranate

by Andre Billon,
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6 servings

  • 3 lobsters weighing 700g each
  • 1 pomegranate
  • 3 tbsp olive oil
  • 100g butter
  • 1 tbsp preserved lemon rind
  • A few basil leaves
  • 2 shallots
  • 1 garlic clove
  • 1 lime
  • Fine salt and white pepper
  • 3 tbsp olive oil

Bring a large pan of water to boil. Rinse lobster, and then plunge into the boiling salted water for 5 minutes. Drain, open lengthwise and remove the digestive tube. Crack the claws without removing their shells. Place the half-lobsters and their claws in a roasting dish big enough to hold them side-by-side. Drizzle with olive oil, season with salt and pepper.

Cut the pomegranate in half and carefully remove the seeds, discarding the yellow membranes. Cut the preserved lemon rind into small pieces. Peel and chop the garlic and shallots.

Squeeze the lime juice into a bowl, add the preserved lemon, garlic and chopped shallots and set aside.

Preheat the grill to 250°C (gas mark 8–9). Heat the lobsters under the grill for 10 minutes.

Meanwhile, shred the basil leaves. Warm the butter in a small frying pan and when it 'sings' add it to the sauce along with the basil and pomegranate. Place a half-lobster with each claw on a warm plate, and then coat it with warm pomegranate butter.

The butter must be prepared at the last minute, as neither the pomegranate nor the basil will tolerate being reheated or even kept warm.

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