2 (about 1.2kg each) green lobsters*
large pinch saffron threads
2 tsp hot water
100g butter, softened
1 tbsp dill, finely chopped, plus extra to garnish
Preheat oven to 220°C. Place lobsters in a large roasting pan, cut-side up.
Combine saffron and hot water in a small bowl. Set aside to soak. Add butter and dill
and then season with salt and freshly ground black pepper. Stir to combine.
Dollop butter evenly over lobster. Roast for 20 minutes or until lobster flesh is opaque and cooked through and shell has changed to red.
Garnish with extra dill and serve immediately.
*To prepare lobsters, place them in the freezer for 1 hour. Use a large sharp knife, starting at the head, to split the lobster in half lengthways. Clean the head cavity and remove the intestinal tract.