Whole Cooked 2kg Lobster prepared for a platter
Place the lobster on a chopping board with the top of the head and tail shell facing downwards. Use a sharp, heavy knife to cut the lobster in half, length ways all the way through the top and bottom shell.
Gently remove the flesh from the tail of each lobster half. Rinse the inside of each lobster shell half under cold running water. Cut the tail meat into 2-3cm cubes and return to the tail shell.
Place on a platter and store covered in the fridge until using.
For the seafood sauce mix mayonnaise, lemon juice, tomato sauce, tabasco, Worcestershire and paprika together until smooth. Or mix mayonnaise and lobster oil together until smooth for an alternative lobster flavoured seafood sauce.
Serve with wedges of lemon, seafood sauce and black pepper.
There is a huge amount of meat in the head, legs, and claws of the lobster. This can be removed by cracking the shell of each leg with a nutcracker or rolling pin to extract the meat.