In a bowl combine butter, parsley, chilly flakes, garlic, lemon zest, salt, and pepper and set aside. Using a knife, split the lobster in half lengthwise. Scoop out and discard the yellow-green ...

(If the lobster does not have coral, the sauce can be boiled.) When the consistency of the sauce is medium-thick, add lemon juice, 1 1/2 tablespoons parsley, and remaining tarragon, and taste for ...

Season the lobster meat with salt and pepper to enhance its natural flavors. In a small bowl, mix together the melted butter, ...

parsley stalks and bay leaves. Cover with water, bring to the boil and then simmer gently for two hours, topping up the water if needed. To make the sauce, melt the butter over a low heat ...

Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz. Once reduced, stir in the butter. When the pasta is cooked, drain well ...