Grilled Tropical Rock Lobster

Kaiar tropical rock lobster from the Torres Strait, split, buttered and grilled hot. The freshest thing you'll cook all summer, and the simplest.

• 2 whole tropical rock lobster (Kaiar), about 600g each
• 100 grams butter, softened
• 2 garlic cloves, crushed
• 1 teaspoons lemon myrtle, ground
• 1 lemon, zested then halved
• 1 tablespoons olive oil
• 0.5 teaspoons sea salt
• 1 small handful soft herbs (parsley, chervil), to serve

1. Split and clean the lobster. Split each lobster in half lengthwise through the head and tail. Lift out and discard the vein, and rinse away any grit. Pat the flesh dry.
2. Make the butter. Mash the butter with the garlic, lemon myrtle, lemon zest and sea salt until smooth.
3. Grill shell-side first. Heat a grill or barbecue to high. Brush the cut flesh with olive oil and lay the halves shell-side down. Grill for 5 to 6 minutes to heat the shell and start the meat cooking.
4. Butter and finish. Spoon the butter generously over the flesh and let it melt in. Grill another 3 to 4 minutes, basting once more, until the meat is just opaque and springs back. Pull it the second it's done.
5. Serve. Scatter with the soft herbs and serve with the halved lemon for squeezing.

No lemon myrtle? The lemon zest alone does the job. This works just as well with raw trimmed tails, split and grilled flesh-side down for 3 to 4 minutes.