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Grilled Lobster with laver and garlic butter

This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue.

 CÂR-Y-MÔR   Summer 2021 Join us on        @thebbqmag

 #Lobster #Laver







Grilled Lobster with laver and garlic butter

  • 1 lobster
  • 30g Welsh cheddar

For the laver butter

  • 100g salted butter, softened
  • 10g dried laver
  • 3 cloves of garlic
  • 5g fresh parsley
  • 5g fresh coriander




  • Place the live lobster in the freezer for 10 minutes. This will put the lobster into a coma-like state. In the meantime, grate the cheddar and blend all the ingredients for the laver butter together in a food processor.
  • After 10 minutes, remove the lobster from the freezer, place it on a chopping board and cut through the lobster’s head quickly with a very sharp knife, as this causes as little pain as possible. 
  • Cut the lobster in half lengthways and remove the digestive tract. 
  • Crack the shell of the claws with the back of your knife.
  • Spread the laver butter then sprinkle the cheese over the lobster meat and claws. Place under a preheated grill or on a hot barbecue for 20 minutes until cooked but tender.
  • Serve the lobster with homemade chunky chips and a summer salad, garnished with a slice of lemon or lime.


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