Step 1

If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.

Step 2

Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.

Step 3

Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.

Step 4

Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.

Step 5

Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.

Step 6

Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.

Step 7

Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)

Step 8

Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!

Step 9

How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.

Step 10

Make Sauce per the Dipping Sauces recipe.

Step 11

Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.

Step 12

Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.

Step 13

Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.

Step 14

Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.

Step 15

Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!

Step 16

Make the sauce per the Lemon Browned Butter Sauce recipe.

Step 17

Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).

Step 18

Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.

Step 19

Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!

Step 20

Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.

Step 21

Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!

Step 22

Garnish with lemon wedges & parlsey leaves, serve.

Step 23

Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.

Step 24

Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.