Lemon, garlic and mint poached lobster

Directions

1Infuse teabags, juice of both lemons (don’t throw away the rinds) and garlic in 3 cups of boiling water for 10 mins to make an aromatic water/broth

2Squeeze teabags and strain water in to slow cooker

3Rest baking paper on the water; be sure to have enough to sit on the water with the edges against the slow cooker

4Place the lobster gently on the paper trying to avoid submerging the paper in the aromatic water

5Coat the lobster in the melted butter

6Place the ¼’d rinds on top of the lobster

7Place lid on top

8Cook for 2 hours and 30 mins on high

9( I chose to add corn cobs 1 hour in to the cooking process and more butter and added Asian greens 30 mins later)