2 medium size fresh lobsters
4 shallots, chopped
500ml white wine
90g crème fraiche
1 tsp mustard
1 tbsp lime juice
2 tbsp freshly chopped parsley
6 tbsp freshly grated parmesan
Salt and pepper
Simmer the lobster for between 12-20 mins, depending on size. Cut the lobster into halves and remove the meat from claw and tail. Clean the head.
Cut the meat into bite-sized pieces and put it back into the lobster shell.
Prepare the barbecue for direct heat using a wok, approx. 180 to 200C.
Melt the butter, add the shallots and sauté lightly, then deglaze with wine.
Let it reduce, add the fish stock and the crème fraiche. Now let it reduce by half.
Add the mustard, lime juice, and parsley and then season with salt and pepper.
Remove the wok from the heat and prepare the barbecue for high indirect heat (220–250C).
Cover the lobster with
the sauce and sprinkle
Place the lobster on a grilling basket on an indirect heat. Bake for 15 mins until the lobsters are golden brown.