Barbecued Lobster

8 Ingredients

Number of servings

8

2 cloves garlic, crushed
4 lobsters, cooked
250grams butter, softened
1 long green chilli, deseeded, finely chopped
1tablespoons coriander, leaves finely chopped
1tablespoons parsley, finely chopped
4 spring onions, finely chopped
1 lemon, rind finely grated

Method

Step 1 of 3

Place butter, spring onion, garlic, lemon rind, parsley, coriander and chilli in a bowl. Season with salt and pepper. Mash with a fork to combine. Spoon onto plastic wrap. Roll up to form a log and twist ends to seal. Refrigerate for 1 hour or until firm.

Step 2 of 3

Place 1 lobster on its back over a tea towel. Using a large knife, cut the lobster in half lengthways. Wash the head cavity under cold water and dry with a paper towel. Repeat with remaining lobsters. Arrange lobster halves, cut side up, in a greased, disposable foil roasting pan. Crack the claws, remove the meat and divide between the head cavities.

Step 3 of 3

Heat the barbecue to medium-high. Remove the butter from wrap. Slice into thin rounds. Place along lobster to cover meat. Cook for 5 to 8 minutes or until butter is bubbling and starting to brown. Transfer to a platter. Pour over butter. Serve lobster with pineapple & watercress salsa.