Tarragon Butter Baked Lobster

Cook Time 35 Minutes

Servings 2


1 large rock lobster (approx 1.2kg)
160g butter, softened
1 clove garlic, minced
1 ½ tbsp tarragon, chopped finely
1 ½ tsp Pernod (licorice alcohol)
Salt and pepper


Place the live lobster in the freezer for one hour. This is the most humane way to handle them before preparing.

In a bowl mix the butter, garlic, tarragon, and Pernod in a bowl. Season with salt and pepper.

Pre-heat the oven to 200C.

With a sharp heavy knife, split the lobster in half lengthwise through its head to the tail. Scoop out the tomalley and add it to the butter. Place the lobster halves, flesh side up on to a baking tray; crack claws and also transfer to the tray.

Spread the butter generously over the lobster meat and bake in the oven for 10-15 minutes.

Serve hot with some crusty bread.


Tarte Flambee