8 tbsp. unsalted butter, softened
2 tbsp. finely chopped parsley
1 ½ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
½ tsp all spice
½ tsp thyme
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
1 x live Cornish Whole Lobster (about 1 to 1½ lb.)
¼ cup olive oil
Combine butter, parsley, chile flakes, garlic, lemon zest, all spice, thyme, salt, and pepper in a bowl; set aside.
Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws.
Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side.
Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred for 2-3 minutes.
Flip lobster over and using a spoon, spread lobster with the jerk butter mixture.
Continue grilling until lobster meat is tender, 3-5 minutes more and then serve.
W. Harvey & Sons
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These recipes have been created by the level 2 Professional Cookery students from Truro and Penwith College. Usually working in the college’s popular restaurant Senara, the students devised their own dishes using the fresh shellfish and seafood sold by W. Harvey & Sons both online and in its Newlyn shop.
Working together proved to be such a success that W. Harvey & Sons and the college have agreed to form a long-standing partnership to continue to provide the same opportunity for students going forward.
The Hospitality and Catering division of the college offers courses covering Food and Beverage Service and Professional Cookery, from levels one to three, with an additional level three certification in Patisserie and Confectionary. It works closely with the Paul Ainsworth Academy as well as other companies that specialise in the food industry.
Find out more here
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