This is one shell of a gorgeous ginny recipe...

No need to travel to Australia to try this beachy show-stopper! This luxurious lobster recipe is truly delectable: fresh parsley, a burst of chilli and a splash of Manly Spirits Australian Dry Gin from August’s Gin of the Month box. The botanicals in this month’s gin, including the deliciously distinctive sea lettuce, complement the lobster beautifully. Just thank us later…


Manly Australian Dry Gin Grilled Lobster

This recipe is courtesy of FINEFOODSPECIALIST.CO.UK

For the Manly Gin and Herb Butter:
250 unsalted butter, room temperature
2 juniper berries, finely crushed
1 generous tbsp chopped fresh tarragon
1 generous tbsp chopped fresh parsley
3-4 garlic cloves, finely minced
Generous pinch of dried chilli flakes (crushed)
2 tbsp Manly Australian Dry Gin
Salt and black pepper, to taste

For the lobster:
1 lobster per person, or half a lobster per person if starter or part of bigger meal
½ lemon per serving

Start by making your butter. Place all the ingredients in a bowl and mix well together. Put the butter onto a piece of greaseproof paper, cling film or foil and roll into a log shape about 4cm in diameter. Chill until firm, then slice the butter into 1cm slices.

Slice the lemons in two halves around the centre.

Heat your barbecue or grill. When nice and hot place the lobsters, cut side down, on the grill for no more than two minutes. After two minutes turn the lobsters over so they are shell side down, and place the lemon halves cut side down on the grill.

Place a slice of Manly Australian Dry Gin and herb butter on the cut side of each lobster. When the butter has melted into the lobster flesh they are ready. Serve each lobster with half a grilled lemon and enjoy.

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