The ultimate seafood feast. Try Helena Moursella’s Mediterranean-inspired Lobster with Caper, Red Pepper & Lemon Butter. Served with warm mini pita so your guest can mop up every last drop of the Maldon-seasoned lobster sauce. Heaven.
- To make the caper butter, whiz all ingredients except the butter in a food processor until finely chopped. Add butter and whiz to combine. Season with Maldon Sea Salt flakes and cracked pepper.
- Preheat oven to oven 200°C, grill function.
- Evenly spread the butter over the lobster. Place onto a wire rack with a tray underneath. Roast for 22 minutes or until the lobster is just cooked through.
Remove lobster from the oven, and spoon over buttery pan juices. Serve with torn pita bread and lemon wedges. Making sure you dip the bread into all the delicious butter juices.