Barbecued Chilli Lobster

Lobster is one of the most tasty shellfish to cook on the barbecue. You will need live lobsters or alternative raw lobster tails for this dish. When buying your lobster make sure that your lobster has all its legs and claws and is lively.

Wine Recommendation: Our suggestion: a good match for a Sauvignon Blanc such as a Sancerre. See The Mixed Case for details.

Chilli Lobster

Portions: 4 Portions

Preparation: 15 minutes

Cooking: 10-15 minutes (dependent on size)

Ingredients

Chilli Lobster

  • 6 live lobsters or 6 raw tails
  • 1 red chilli finely chopped
  • 3 tbsp coriander, finely chopped
  • 2 tsp Thai fish sauce
  • 2 tsp sesame oil
  • 1 tbsp olive oil
  • 2 tbsp honey
  • juice of 1 lime
  • 2 tsp ground cumin

To Serve

  • handful of coriander
  • 6 lime wedges

Method

  1. Lobster: If you have live lobsters place them in a cold fridge for 1-2 hours. To kill them stab them through the cross in the centre of their head (this will kill them instantly), then cut through the rest of the lobster to cut them in half. Remove the internal track and the grey sack in the head. Remove the claw from the body and crack the claw with the back of your knife.
  2. Marinade: Mix all the marinade ingredients together in a large bowl. Place the lobsters on plates and pour over the marinade. Cover the lobsters and place them in the refrigerator to marinate for 30-60 minutes before cooking.
  3. To Cook: Place the lobsters with their claws flesh side down on a moderate-high barbecue. Cook the lobster for 5-8 minutes on each side. Alternatively cook the lobsters under a hot grill. The lobster shell should be red when they are ready and the flesh should be pink and white.
  4. To Serve: Serve lobsters on each plate on a bed of coriander and a slice of lime. Accompany the lobster with salad or rice.