As the broad beans tend to end up being quite well-cooked in this dish it’s perfectly acceptable to use frozen; in fact, frozen ones often yield better results.
1 lobster weighing about 600-700g
1 large onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
4 tbsp olive oil
a good pinch of saffron
350-400ml fish stock
600-700g podded weight of broad beans
salt and freshly ground black pepper
Pre-heat the oven to 200°C.
Bring a pan of salted water to the boil and plunge the lobster into the water. If you are concerned about the humane treatment of the lobster, you should place the live lobster in the freezer for an hour before putting it into the boiling water. This is considered the least cruel way of dispatching the lobster. Bring to the boil and simmer for 5 minutes, then remove from the heat and leave to cool a little. Gently cook the onion and garlic in 3 tbsp of the olive oil for 2-3 minutes, then add the saffron, stock and broad beans and simmer for 2-3 minutes.
Meanwhile, remove the head from the lobster and give the claws a crack with the back of a heavy knife. Cut the body into 4 or 5 pieces through the shell into rounds.
Heat the remaining tablespoon of olive oil in a large frying pan that will fit in the oven, season the pieces of lobster tail and quickly sauté them on both sides for a minute or so until they have a golden colour. Add the head and pour in the broad bean mixture. Cover and cook in the oven for about 15 minutes.
The liquid should have more or less evaporated and formed a sauce coating the beans; if not, place it on the stove on a medium heat and cook for a further couple of minutes. Serve immediately.