Garlic and chilli lobster with cos salad

Serves 2

4 tbsp butter, softened

1 tbsp chopped parsley

2 chillies, finely chopped

4 cloves garlic, crushed

1 lime, zest only

sea salt and freshly ground pepper

1 lobster

2 tbsp olive oil

1 lime, juice only

1/2 tsp Dijon mustard

1 small head of cos

1/4 cup basil, picked

1 avocado, peeled and sliced

Combine butter, parsley, chilli, garlic, lime zest, salt, and pepper in a bowl. Set aside. Using a large sharp knife, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow from the head. Pre-heat your barbecue to medium-high heat. Place the lobster flesh side down and cook for 4-5 minutes. Turn over, spread with the garlic chilli butter and cook for a further 6-7 minutes. In a small jar, combine the olive oil, lime juice and Dijon mustard, shake well and season with sea salt and freshly ground pepper. In a large bowl, toss the cos leaves, basil and avocado together and drizzle with the dressing. Serve with the lobster.