Grilled Western Australian Rock Lobster with a Pernod and Olive Oil Dressing

Recipe from Rick Stein
serves 4

Ingredients

4 x 550g (1 ¼ lb) raw Western Australian Rock lobsters
50g (2 oz) butter, melted
salt and freshly ground black pepper

For the Pernod and olive oil dressing

2 small shallots, finely chopped
½ tablespoon roughly chopped flat leaf parsley
1 teaspoon Dijon mustard
1 teaspoon dark soy sauce
75ml (3 fl. Oz) extra virgin olive oil
1 ½ tablespoons freshly squeezed lemon juice
1 teaspoon Pernod

To make

1. Preheat the grill to high.  Split the lobsters open lengthways, from the head down to the tail.  Crack the shell with the back of a large knife.  Remove the stomach sac which is situated just behind the mouth in the head section, and the intestine which is a dark vein running down the length of the tail.
2. Place the lobster halves (cut side up) on a baking tray or the rack of the grill pan.  Brush the meat with a little melted butter and season lightly.
3. For the Pernod and olive oil dressing, mix together in a small bowl the shallots, tarragon, parsley, mustard, soy sauce, oil, lemon juice and Pernod and a little seasoning to taste.
4. Grill the lobster for about 10 minutes.  Lift onto warmed plates and spoon a little of the dressing over the meat of each one.  Serve immediately.