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Wood-grilled lobster with tomalley butter and grilled lemon ?


     Preparation time: 45 mins

     Cooking time: 15 mins 

     Serving: 2


  • southern rock lobster
  • 150 ggood quality unsalted butter
  • 1red chilli, sliced
  • 2lemons (1 juiced, 1 for garnish)
  • very good-quality sea salt


  1. Chill the lobster in a large bowl of ice water or in the freezer for about 30 minutes until asleep. Spike quickly between the eyes to kill.
  2. Place the lobster in a large pot of boiling water or nage and boil for about 5 minutes. Transfer to a large bowl full of ice to arrest the cooking. The lobster will be partially cooked.
  3. Split the lobster in half and scoop out the tomalley. Heat the butter in a saucepan and add the chilli. When the butter is melted, press the tomalley through a sieve and scrape into the butter. Whisk through and add in a squeeze of lemon.
  4. Brush the lobster with the butter and grill over a wood-fired barbecue for 5–10 minutes until cooked through. You can cover the lobster to encourage a smokier taste. While the lobster is grilling, also grill some lemon cheeks, flesh down.
  5. Season well with salt and serve the lobster with a little more of the tomalley butter and the grilled lemon cheeks.

Posted by Coba Grill and we thank Adam Liaw for this delicious recipe link is