• Place the lobster on a cutting board. Take a large, sharp knife and place the point on to the head, blade facing towards the eyes
• Twist off the claws and the tail from the main body, add to a sealable bag and partially cook in a large saucepan at 50°C for 20–25 minutes
• When cooked and cool enough to handle, gently bend the lower pincer backwards from the shell. The cartilage should pop out.
• Stand the main part of the claw on its edge on the board. Crack the shell with your knife, then turn over and repeat
• The shell should come off with a twist of the knife, leaving you with the intact claw
• The claws are ready for cooking

Grilling

• Preheat the grill to medium heat
• Place the claws on the grill and brush with the mix of salt, pepper , lemon and oil.
• Grill for about 5 minutes each side. Serve on a serving platter.