Chargrilled lobster with spicy sate sauce

Chargrilled lobster with spicy sate sauce

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

When you are in Nha Trang, you have to keep an eye out for the local lobster ladies who cruise the beachfront with their charcoal grills. It is the best street-food dining experience you will ever have — and if you ask nicely, they’ll sell you a cold Vietnamese beer with it too.

Ingredients

Quantity Ingredient
2 live lobsters, about 700 g each
125ml Sate sauce
1 lemon, cut into wedges

Method

  1. To kill the lobsters humanely, place them in the freezer for 1 hour. Remove the lobsters from the freezer and bring to room temperature.
  2. Turn the lobsters upside down on a chopping board. Slice them in half lengthways, from the tail to the top of the head and remove the digestive tract. Use a sharp knife to split the claws only on the side that will face up first.
  3. Place each half-lobster, meat side down, on a barbecue or chargrill pan that has been preheated to medium. Cook for 7 minutes, then turn the lobster halves over and baste the lobster meat with the sate sauce. Cook for a further 7 minutes.
  4. Serve hot, with the lemon wedges.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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