Grilled

1. Kill the Rocklobster humanely (refer to humane killing method).

2. Hold the Rocklobster firmly and split it lengthwise with a very sharp knife.

3. Working over a bowl, remove the tomalley and stomach material. Vac and/or freeze this for another purpose. Rinse the Rocklobster under cold water and pat dry with a clean towel.

4. Roll the Rocklobster through molten herb butter or Extra Virgin olive oil, season generously with Maldon sea salt and freshly ground black pepper. Place them in a box with lid and refrigerate away from the fan. Herbs such as mint, coriander and basil should be added after cooking immediately prior to serving, as they will go black during the cooking process.

5. Place on grill, meat side up. When the degree of cook almost reaches the top of the Rocklobster, brush butter or oil into the sides and crevices and place the Australian Southern Rocklobster under a salamander for a couple of minutes to colour up. Brush flesh again and leave in a warm place for five minutes to finish cooking.

6. Serve with just cut lime or lemon wedges and if you like, a beautiful tarragon or herb mayonnaise that is complementary to your original baste. The tomalley sieved through a very fine sieve is stunning in a mayonnaise with a little chilli juice and Tabasco.