Grilled lobster, Iberico butter and seabeet

1 I'm using a large lobster so half is plenty for one person, especially when there is a generous coating of butter. It is important to treat the lobster humanely. Put it in the freezer for 30 minutes to render it insensible. Dispatch the lobster as quickly as possible by piercing it with a large knife at the cross in the centre of its head. This is not an easy business but you have to be determined.

2 Plunge the lobster into a large pot of boiling salted water and cover and cook for 16 minutes. (I'm slightly undercooking the lobster to allow me to grill it with the butter later.)

3 Remove from the water and allow to cool on a tray. Retain the water.

4 Allow the butter to soften and come to room temperature.

5 Chop the ham finely and mix it through the butter.

6 Blanch the seabeet in the lobster water for 30 seconds, then refresh under cold water to keep its colour.

7 Split the lobster down the middle with a heavy knife and crack the claws with a hammer.

8 Remove any unwanted material from the meat, then smear the butter generously over the lobster. At this point you can put it in the fridge until ready to eat.

9 Preheat the grill, then cook the lobster for 5-6 minutes until the butter is bubbling.

10 Dredge the seabeet through the butter, then serve with whatever accompaniments you fancy and a squeeze of lemon.