PREPARATION IN ADVANCE

Place the lobsters in the freezer for 2 hours before using them. This will render them unconscious. Meanwhile, heat the verbena in the corn oil to a temperature of 60°C and leave to infuse for 2-3 hours.

PREPARATION

Heat the Big Green Egg, with the Cast Iron Grid, to a temperature of 200°C.

Bring a large pan of lightly salted water to the boil and cook the lobsters for 2 minutes. Remove them from the pan and cool them down in iced water.

Cut the lobsters in two lengthways and remove the organs. Remove the meat from the shell and rinse both halves of the shell clean. Slice the fennel into thin slices with a mandoline and sieve the verbena from the oil. Season the fennel with oil, pepper and salt (keep the remaining oil to use in a salad, for example).

Divide the fennel over the lobster shells and then replace the meat. Place the lobster halves on the Cast Iron Grid of the Big Green Egg, close the dome and roast them for 4-5 minutes.