Barbecue Chilli Lobster
This recipe will show you to barbeque lobster so it's spicy and flavorful. Accompany your Barbecue Chilli Lobster with salad or rice for a savory summer meal.
Notes
If you have live lobsters, place them in a cold refrigerator for 1-2 hours. To kill them, stab them through the cross in the center of their heads (this will kill them instantly). Cut through the body of the lobster to cut them in half. Remove the internal track and the gray sack in the head. Remove the claw from the body and crack the claw with the back of a knife.
Cooking MethodGrilling
Ingredients
- 6 live lobsters, or 6 raw tails
- 1 red chilli, finely chopped
- 3 tablespoon fresh coriander, finely chopped
- 2 teaspoon Thai fish sauce
- 2 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoon honey
- Juice of 1 lime
- 2 teaspoon ground cumin
- Handful of coriander
- 6 lime wedges, for garnish
Instructions
- Mix all the marinade ingredients together in a large bowl.
- Place the lobsters on plates or bowls and cover with marinade.
- Cover the dishes and place them in the refrigerator to marinate for 30 to 60 minutes before cooking.
- After marinating, place the lobsters with their claws flesh side down on a moderate-high barbecue.
- Cook the lobster for 5 to 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.
- Serve lobsters on each plate on a bed of coriander and a slice of lime.