Grilled Southern Rock Lobster with Garlic Chilli-Lime Butter
Method
Prepare
If necessary, put lobster to sleep humanely. Using a shar knife, halve the lobster lengthways. Scoop out and discard the liver and any other internal organs not needed.
In a small saucepan over low heat, melt butter. Add garlic, chopped chilli, and lime zest. Stir until aromatic and well combined. Remove from heat and stir in the freshly squeezed lime juice. Set aside.
Cook
Preheat your grill or BBQ.
Brush the lobster flesh generously with the garlic chill-lime butter mixture. Place the lobster halves shell-side on the grill. Cook for 3-minutes, or until the shell turns a vibrant red.
Flip and grill flesh-side down for a further 2-3 minutes, until lightly charted and just cooked through.
Serve
Plate the grilled lobster with sides that highlight fresh, crisp flavours such as mango salsa. Finish with lime wedges and an extra drizzle of the garlic chilli-lime butter, if desired.
Ingredients
Southern Rock Lobster, 1 Whole
30g Butter
4 Bird’s Eye Red Chilli (or as preferred), chopped
4 Garlic Gloves, finely diced
Lime Zest, whole
1/2 Lime, juiced
Optional Garnish: fresh herbs, lime wedges, or mango salsa
