With a sharp
Pre-heat the grill. Place the lobster on a grilling tray, season with salt, pepper and little knobs of butter and cook under the hot grill for 10 to 15 minutes, or until the shell on the claws has turned pink.
Upon your finest polished table, set the crystal and silver; there will be silver jugs of melted butter and lemon juice. Before eating, check that the petals have not fallen from the red roses that add the only colour to the otherwise cool and sombre room. If the telephone rings, ignore it. A smile of satisfaction is quite in order as you pour the pale greenish Château Grillet into a large glass and sip in silent splendour as you contemplate the milky flesh of your lobster. Eating alone has its compensations.
© 1988 Keith Floyd estate. All rights reserved.