Turkish Style Lobster with Garlic and Herbs

Ingredients

• 2 piece live lobster
• 6 tbsp olive oil
• 4 clove garlic
• 1 bunch fresh parsley
• 2 piece lemon
• 3 tbsp butter
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Prepare the lobsters

   Bring a large pot of salted water to a rolling boil over high heat for 8-10 minutes. Carefully add the live lobsters headfirst and cook for 8-10 minutes until the shells turn bright red and the meat is opaque. Remove immediately and plunge into ice water to stop cooking. Do not overcook or the meat will become tough and rubbery.

2. Extract lobster meat

   Using kitchen shears and a lobster cracker, carefully remove the meat from the tail, claws, and knuckles over medium heat for 3-4 minutes. Cut the tail meat into medallions and keep all pieces as intact as possible. Reserve the shells for presentation. Do not break the meat into small pieces as it will lose its impressive appearance.

3. Make herb mixture

   Finely mince the garlic cloves and chop the parsley leaves, removing all thick stems. In a small bowl, combine the minced garlic, chopped parsley, paprika, salt, and black pepper for 2-3 minutes until well mixed and fragrant. Do not add salt too early as it will draw moisture from the herbs.

4. Heat oil and butter

   Heat olive oil and butter in a large skillet over medium heat for 2-3 minutes until the butter melts and begins to foam slightly. The mixture should sizzle gently but not smoke or brown. Do not use high heat as it will burn the butter and create a bitter taste.

5. Sauté herb mixture

   Add the herb and spice mixture to the hot oil and butter, stirring constantly over medium-low heat for 1-2 minutes until fragrant and the garlic is lightly golden. The mixture should release a strong aromatic scent without browning. Do not let the garlic turn dark brown or it will taste bitter.

6. Cook lobster meat

   Gently add the lobster meat to the skillet and toss carefully over medium heat for 2-3 minutes until heated through and coated with the herb mixture. The meat should be warm and glistening with oil. Do not overcook as the lobster is already cooked and will become tough.

7. Finish and serve

   Remove from heat and immediately squeeze fresh lemon juice over the lobster, using both lemons generously. Arrange the lobster meat back in the reserved shells on serving plates and drizzle with the herb oil from the pan. Serve immediately while hot. Do not let the dish sit as the lobster will cool quickly and lose its appeal.

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