Spiny Lobster with Pernod-Butter

Our own Baja California creation
(serves 2)

INGREDIENTS

PREPARATION

Cut the spiny lobsters (in the way some Baja California fishermen do it) shells with a knife horizontally behind the head and the tail and break the head off the tail part - don't be surprised if the animals make a crackling noise and the head still wanders around... There's the possibility for the highly sensitive chef to put the living spiny lobsters in boiling water. In any case you have to cook the tails about 8-12 minutes (depending on their size). Let them cool off a little bit and peel the meat out of the shell. Cut the meat in bite-sized pieces and put it aside.

Melt the butter in a frying pan and heat the lobster pieces up. Season lightly with salt. Serve the lobster on plates, pour the liquid butter in a little bowl and season with a good shot of Pernod.

Serve with hot Jasmin rice and freshly cut lime wedges. Dip the lobster pieces in the Pernod butter and enjoy it.

Our wine suggestion:
A glass of dry, cold served Fumé Blanc or Chablis.

How To...

1.

Chef cook Martin with the fresh spiny lobsters

2.

Put the spiny lobsters in boiling water

3.

Cook the spiny lobsters depending on their size

4.

Melt the butter in a little saucepan and season with Pernod

5.

Set the table appropriately

6.

Cut the spiny lobsters lengthways

7.

Don't leave anything of the delicious meat for the seagulls

8.

The only thing you have to do after the "fight" is cleaning the dishes...