A luxurious and visually stunning centerpiece for any party. Firm, sweet lobster meat blanketed in a rich, golden-brown crust of gooey, stretchy melted cheese.
Scrub the shell clean. Using a sharp heavy knife, split the lobster in half lengthwise. Remove the digestive vein and pat the exposed meat completely dry.
Melt the butter in a pan and lightly sauté the minced garlic until fragrant but not browned. Spoon this garlic butter generously over the lobster meat.
To help the cheese adhere and stay moist, brush a thin layer of milk mixed with a pinch of cornstarch over the meat. Then, pack the shredded Mozzarella heavily over the exposed flesh.
Preheat the oven to 200°C (400°F). Bake the lobster halves for 12-15 minutes until the cheese is beautifully melted, bubbly, and spotted with golden-brown blisters.
Q: Should I steam the lobster before baking?
A: No. Pre-cooking it will guarantee rubbery meat once it comes out of the oven. Bake it raw; the oven heat cooks the meat and melts the cheese simultaneously.
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