Grilled lobster Chervil & Aniseed butter-Charcoal style and in the Bush
Hello Foodies, The following recipe is part to a little mini serie "Cooking in the Bush". This recipe was produced during our latest trip around Western Australia. We stopped in the old Town Site of Nannine, a ghost town. So much a ghost town than if you google it, it does not appear. This site is about 750 klm North East of Perth and 30 klm South of Meekathara. We found through Wikicamp App, an access to a road that took us to an old mine site. No one was there but us and this big pit. Nannine was a gold mine in the early years of last Century. The feeling was airy but it was great to be in the middle of nowhere and off the grid. Sine we knew we will be 22 days on the road and covering 6000 klm we filled up the freezer with some goodies. One of them was some beautiful rock lobster from the WA coast. Hence why our first treat was Charcoal grilled Lobster with chervil and aniseed butter.Trust me we did not eat like this everyday but it was the perfect spot to cook them. More little snapshot of the trip in he video to show you the road to Nannine.  
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 4 Lobster
  • 100 g Butter
  • 5 g Garlic
  • 2 g Chervil
  • .5 Lemon (1/2 lemon for juice the other half to clean your grill)
  • 10 ml Ricard-Pernod
  • Salt & Pepper (to season)
    • Make sure to take a fire pit if you can not make one, wood, charcoal beads, fire starter
Instructions
  1. Start this grilling journey by making your fire and a fire pit. Meanwhile if you have not defrost your lobster before, leave them close to the fire pit.
  2. When your fire is starting to create good coals, Prepare your butter and the lobsters.
  3. Leave your butter outside in a container to soften.
  4. Add a good pinch of salt and pepper to your butter. I like cracked pepper for this dish.
  5. Add 1/2 a lemon juice to the butter.
  6. Add the Ricard.
  7. Slice the garlic.
  8. Chopped the chervil and garlic finely together and add it to the butter.
  9. Grab your lobster and place the knife at the back of the head and push hard down.
  10. Cut the lobster in half but not totally, just enough to open the shell and cut the flesh open.
  11. Remove the intestinal track.
  12. Mix with your fingers all your ingredients you added to the butter. Remember i am totally in the middle of nowhere. we have no kitchen not many tools we are in what you call "woop woop", Up Sh&* Creek.
  13. Spread equally all your butter onto each lobster and just focus on the flesh of the lobster.
  14. Make sure your coals are bright red, you may have to move them a little from time to time. Place your grill on top of the coals, warm it up for 2 minutes and clean the grill by rubbing the other half of the lemon. Use a tong or a fork to not burn yourself.
  15. Once ready place the lobster shell first on the grill for 10 minutes.
  16. After 10 minutes and when you see the butter melting.
  17. Turn the lobsters on the flesh side and grill for another 5 minutes. Make sure you coals are still red. If not just lift the grill and move the coals a little.
  18. After 5 minutes your lobsters should be ready. the flesh should be white opaque and a little tender.
  19. Plate the lobster with a little more chervil herbs, and serve with a side salad of your choice. Bon Appetit. Frenchy
Recipe Notes

Start your fire about 1.5 hour before the time you want to eat.