3 whole 500-750g cooked lobsters
1 tbsp olive oil
lime wedges, to serve
CHILLI & CORIANDER BUTTER
200g (6oz) softened butter
2 tsp finely grated lime rind
1 long red chilli, seeded, chopped finely
⅓ cup finely chopped fresh coriander
1 Make chilli and coriander butter. Combine ingredients in a medium bowl; season. Shape into a log; wrap in baking paper or plastic wrap. Freeze for 30 minutes or until firm.
2Place lobsters on a chopping board, belly-side down, with the head facing you. Holding the tail firmly, carefully cut from where the tail meets the body, cutting body and head in half lengthways, using a large, heavy knife. Turn around; cut through the tail end. Turn, flesh-side up; remove the tomalley, grey intestinal vein and the sand sac near head.
3Preheat a barbecue or long chargrill plate over medium heat. Brush cut halves of lobster with oil; season.
4Cook lobster, flesh-side down, for 1 minute or until grill marks appear. Turn, cook a further 1 minute to just warm through; don’t overcook or the flesh will be dry and tough.
5Serve lobster halves with thinly sliced butter and lime wedges, scattered with extra coriander leaves, if you like.
Chardonnay and lobster is a match made in heaven, the sweet, sea-fresh ‘meatiness’ of the crustacean lapped up by the power and concentration of a good chardonnay. The trick here is to pair a less oaky style as there’s potential for the coriander and chilli butter to clash with the chardonnay’s oak derived tannins. The Picardy is all about purity and finesse and, although oak is present, it in no way dominates the wine. Serve cool but not icy cold to avoid subduing the flavour and emphasising the oak.