Grilled lobster with garlic parsley butter & triple-cooked chips

Cook the lobster for 5 mins and leave to cool. Cut in half lengthways, take out the meat and dice it up before placing back in the shells.

To make the parsley butter soften 1 250g pack of butter and combine with handful of chopped parsley and a good splash of Pernod.

Spoon the butter on the lobster and place under grill or in the oven until piping hot and butter is bubbling. Serve with a little salad and triple cooked chips.