Barbecue - Lobster
Most of us can't countenance cooking live lobsters (and quite right too, it's a horrible business) but if you can get hold of frozen or fresh lobster tails you have a wonderful barbecue ingredient. Lobster really requires a sauce or marinade, so make this the day before. Unlike meat though, lobster doesn't need to stand for a day or more in its marinade, around an hour is usually enough.
|
Preparation Rinse lobster tails and pat dry. Split lengthways through back shell and lobster meat to separate in half. Marinade ingredients
Mix all the marinade ingredients together in a large bowl. Place the lobster tails on plates and pour over the marinade. Cover the lobsters and place them in the refrigerator to marinate for an hour minutes before cooking. To cook Place lobster tails shell side down in centre of cooking grate. Grill 8 to 10 minutes or until meat is opaque. Alternatively make a lemon butter from:
Brush this on the lobster tails before grilling and serve the remaining sauce drizzled over the lobster. Barbecue lobster photograph by zakgollop, used under a creative commons attribution licence.
|
 |