Grilled lobster with potatoes and tomato salad

Ingredients

For 1 serving

• Spiny lobster250 g
• Potatoes200 g
• Tomatoes150 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Wash and peel the potatoes and cut them into chunks of about 3 cm; put them in a pan of cold water, bring to the boil, salt and cook for 15 minutes over medium heat, until the tip of a knife slides in without resistance. Drain.
2. Meanwhile heat a grill or griddle pan over high heat. With a sturdy knife halve the lobster lengthways and remove the dark intestinal vein and the sac near the head.
3. Peel the garlic and chop it finely with the washed and dried parsley; whisk half the oil with a little lemon juice, the chopped mixture, salt and black pepper, and brush it over the lobster flesh.
4. Grill the lobster flesh side down for 4 minutes, then turn it onto the shell and cook for another 4 minutes, brushing with the remaining dressing, until the flesh is white and opaque and the shell bright red.
5. Meanwhile wash the tomatoes, cut them into wedges and dress them with the remaining oil and a pinch of salt.
6. Serve the lobster with the potatoes and the tomato salad, finishing with a grind of pepper.