Grilled lobsters

Grilled lobsters

By
From
Ben's BBQ Bible
Serves
2
Photographer
Billy Law

This recipe was inspired by a New Year’s Eve I once spent in Norfolk. In the UK they have fantastic native lobsters with big nippers and wonderfully sweet, tender flesh. We bought four largish lobsters but had little means of cooking them (i.e. pots!). I just added some wet bay leaves, wrapped the lobsters in foil and threw them into the log fire. Awesome.

This recipe has evolved slightly from the original, but it’s the simplicity that defines this dish. Its success relies wholly on the availability of top-quality live lobsters. The only thing added is a fresh-flavoured Herb butter.

Ingredients

Quantity Ingredient
2 800-900 g live lobsters or crayfish
salt
freshly ground black pepper
4 bay leaves
1/2 quantity Compound butters: herb butter

Method

  1. Kill your lobsters or crayfish by placing them in the freezer for 30 minutes to put them to sleep. Cut in half along the top from head to tail, and open into two halves. Remove the gravel sac (the blackish tube along the tail).
  2. Season the halves with salt and pepper and push a bay leaf under the flesh of the tail.
  3. Prepare your barbecue for direct grilling over a high heat.
  4. Place the lobster halves, flesh side down, over the heat and cook for 4–5 minutes. Turn them over onto the shell side and continue to cook for 2–3 minutes. The flesh should be nicely charred.
  5. To serve, remove the bay leaves and spoon some of the herb and garlic butter on top of each lobster half. Allow the butter to melt and serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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