Barbequed Rock Lobster
From hopscotch 14 years ago
- 6 minutes to make
- Serves 2
Samphire, also known as sea asparagus grows wild on sea cliffs and in rocky coastal areas. The succulent young leaves can be stir fried, pickled or used fresh in salads. It is salty to taste.
Ingredients
- 2 kg South Australian lobsters in 12 pieces shopping list
- 3 squid Tubes cleaned, scored criss-cross shopping list
- extra virgin olive oil shopping list
- sea salt shopping list
- freshly ground black pepper shopping list
- 4 cloves garlic shopping list
- ½ bunch mint leaf shopping list
- ½ bunch coriander leaf shopping list
- 3 long green chilli's split, de-seeded and chopped shopping list
- 1½ lemon lemons juiced shopping list
- 3 long Green shallots in rounds shopping list
- 1 cup Samphire blanched shopping list
- 3 long Red chilli's split, de-seeded and finely sliced shopping list
How to make it
- Place the pieces of lobster on a hot BBQ grill with extra virgin olive oil and salt.
- Add extra as you turn it.
- Be careful not to overcook it. When the lobster is close to being cooked, throw the squid on the BBQ and char grill until just cooked.
- In a mortar and pestle, make a dressing by crushing thegarlic with a little salt and the green chilli.
- Add the mint and coriander, lemon juice, olive oil and lots of pepper.
- In a separate bowl, mix the shallots with the samphire and red chilli.
- Add the dressing then toss the lobster and squid through.
- Serve the lobster, squid and samphire on a large platter.
- Serves four as a shared dish.
- (Introducing Samphire, down under surely introduced tons of new things for me - thought I pass it along.)
People Who Like This Dish 2
- choclytcandy Dallas, Dallas
- hopscotch CA
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