Ingredients
| zest of 1 green yuzu | |
| crème fraîche | |
| 1 live lobster | |
| nasturtium leaves | |
| catnip leaves and summer flowers, to serve | |
| lemon juice |
Instructions
| 1. | Mix the green yuzu zest with some crème fraîche. Set aside. |
| 2. | Using the natural cross on top of the lobster’s head as a guide, take a sharp knife and swiftly push it through, killing the lobster humanely and instantly. |
| 3. | Split the lobster lengthways and place shell down over gentle, low-heat embers. |
| 4. | Grill until the tail meat turns opaque on the sides but still slightly raw in the centre. |
| 5. | Baste with animal fat during this time. |
| 6. | Brush the nasturtium leaves with oil and grill until crisp. To serve, cover the head with the |
| 7. | To serve, cover the head with the crème fraîche, grilled nasturtiums, catnip and flowers. |
| 8. | Finish the whole thing with lemon juice and more animal fat. |
Recipes and food styling Ed Verner / Photography Tony Nyberg
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