• 1 piece of ginger the length of a large thumb
• 2 spring onions (scallions)
• 150 g (5 oz/1¼ sticks) butter at room temperature
• fine rind of 1 lime
• salt and pepper
• 2 large lobsters of approx. 1 kg (2 lb) each, uncooked
• extra lime

Peel the ginger and chop finely. Wash and finely chop the spring onions. Beat the ginger and spring onion into the softened butter using a fork, hand blender or food processor. Further season the butter with the lime zest, salt and pepper. Transfer the butter to a sheet of plastic wrap and roll tightly into a rope. Place in the refrigerator for approx. 1 hour to set. Precook the lobsters for 3 minutes in a pan with plenty of water. Remove from the pan and allow to slightly cool. Halve them lengthways with a sharp knife. Crack the claws with a heavy object or nut cracker. This will allow them to cook faster later and make them easier for guests to open. Place the lobster halves with the meat side up on the hot barecue. Spread some butter on the meat. Briefly cook the lobsters, until the meat is no longer glassy. You can close the lid briefly on the barbecue in order to thoroughly cook the lobster and to allow the smoked flavour to better infuse.

Serve with slices of herb butter and lime.

Great with green asparagus with parsley gremolata.