Fresh, live lobster 2 pcs
(Alternatively, use frozen lobsters or tails, check that the packet has no icecrystals, it means the product was defrosted once and you might end up with a rather dry lobster)
Basmati rice 250 gr (1 pkt)
Lemons 3 pieces
Butter 250 gr
Decorative Parsley 1/2 bunch

Lobsters:

If you have frozen lobsters: defrost them over night in the refridgerator, do NOT throw them into the basin with cold, or worse hot, water.

If you have fresh lobsters: to kill them so they do not suffer is very simple. Hold them down on a cutting board with a towel. Push the tip of a large, heavy knife right trough the forehead and cut through the head, moving the knife forward.

Make two lemonstars; this is very simple. Hold the lemon with one hand onto the cutting board, with the tip of a thin knife, cut around the lemon zaig zagging. When done correctly the lemon will open like a star. Put on the lemon a nice piece of decorative parsley and store with the Basmati Rice:

Cook the rice according to instructions on the packet. You might find several recipes printed on there. Use the one that you like most. But do not add strong herbs or spices as this will overpower the delicate taste and aroma of the rice.

Lemon Butter Sauce:

The butter should be soft, so leave it out from the refrigerator for a few hours.

Put the juice of 1 lemon (without pips) into a small casserole or frypan. Add the butter and melt it over low heat. The sauce should be thick and 'creamy'. If you have unsalted butter, you might want to add salt. Add a few drops of Worcester Sauce.

If you and your partner will not mind, add one clove of finely chopped garlic.

Season lobster with salt, white ground pepper, lemon juice and a few drops of Worcester sauce.

Pre-heat a little oil in a frying pan. Arrange lobster into pan and cook.

On a warm large plate, arrange lobster. Put rice in a coffee cup and turn out onto plate, this looks much nicer. Spoon lemon-butter-sauce over lobster and rice. Add lemonstar and parsley.