Top quality - Caught in the wild - Live and fresh
Cornish live lobster is renowned for its quality and flavour and never fails to impress on any menu. Live and super fresh, it has to be the finest shellfish available from Cornish waters.
Put it into the freezer for 2 hours before cooking; this will kill it painlessly. Bring a large pan of heavily-salted water to the boil (i.e. 150 g/5 oz of salt to every 4.5 litres/8 pints of water). Add the lobster and bring back to the boil. Cook those up to 750 g (1 ½ lb) for 15 minutes and 1.25 kg (2 ½ lb) for 20 minutes. Remove and leave to cool.
Put the lobster belly-side down on to a board and make sure none of the leg is tucked underneath. Cut it in half, first through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.
