1 small boiled lobster
100g/3½ oz butter, softened


1.Break off the lobster's head, then twist off and reserve the claws.
2.Remove and discard the stomach sac. Cut open the shell along the belly and push apart to remove the meat in one piece.
3.Remove the dark vein along the back with the point of a knife.
4.Finely chop the meat, coral and tomalley. Crack open the claws, pick out the meat and chop finely.
5.Cream the butter in a bowl, then stir in the lobster meat, coral and tomalley. Lightly season with salt.
6.For canapés

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