This recipe starts out with live lobster, which you either have to be prepared to kill yourself, or get the fish monger to do it for you and then rush home and get cooking right away.
If you start out with live lobster, the best method of despatch is to drive a strongly bladed knife point through the head and just behind the eyes. Some lobsters have a conveniently placed cross on their skulls to show you just where to do it.
Having done that and come to terms with it, flip the lobster over on its back and cut it in half, starting from the tail end. Remove the black gut running down the back and the sac and gills from the head. It's now ready to cook. Here's what you need to serve 4 as a starter:
2 halved lobsters
1/2tsp lemon thyme
1/2tsp oregano
2tbs melted butter
1 lemon, quartered and trimmed
zest of 1 lemon
200g butter
salt and black pepper
Put the lobster halves in a microwavable (glass is best) casserole dish and season with the herbs, a little salt and pepper and dot with the two tablespoons of butter. Cover the dish and cook in the microwave, on medium, for 15 minutes. All to stand, still covered, while you make the sauce.
To do that, blend the melted butter with the lemon zest and season with a little salt and freshly ground black pepper. Serve by spooning a little of the lemon butter over the lobster and garnish with a wedge of lemon.
