Ready in around 20 minutes, this grilled whole Norfolk lobster recipe is easier to prepare than you might think. With a sweet, rich meaty flavour that is less salty than other seafood, lobster is a great choice as an alternative to crab and prawns.
Grilled Whole Norfolk Lobster Recipe Ingredients
- Whole Norfolk lobster
- Unsalted butter
- 1 finely chopped small red chilli
- 4 finely chopped garlic cloves
- Sea salt
- Cracked black pepper
- Zest of 1 lemon
- Olive oil
- Fresh chopped parsley
- Lemon wedges (optional)
Grilled Whole Norfolk Lobster Recipe Method
Thoroughly defrost the whole Norfolk lobster in a refrigerator for 24 hours and once defrosted and using a cleaver or sharp knife or similar, split the lobster down the centre from the head to the tail.
Scoop out the lobster tomalley and discard. This is the soft yellowy-green substance found in the cavity of the lobster containing the liver, intestines and pancreas.
Also remove the pale stomach sac, the gills and the dark intestinal thread that runs the length of the tail and discard
Break off the claws and crack to reveal the claw meat.
In a separate bowl mix the unsalted butter, chopped red chilli, chopped garlic cloves, sea salt, cracked black pepper and lemon zest.
If cooking on a barbecue, ensure the coals are white hot and covered in ash before cooking.
If cooking under a grill, turn the heat up to between medium and high.
Brush the lobster meat and lobster claw meat with olive oil and place the lobster, meat side up if using a grill, or meat side down if cooking on a barbecue, and cook for 4 to 5 minutes until the edges of the meat are slightly charred.
Turn the lobster and claws over and spoon over the mix, covering all the meat and cook for a further 5 to 6 minutes until the lobster meat is opaque and the meat is cooked.
The lobster shell will turn a vivid red and the juices that seep from the shells will start to coagulate when cooked.
Grilled Whole Norfolk Lobster Recipe Serving Suggestion
Garnish with a fresh lemon wedge and serve with some buttery new potatoes, fresh asparagus or tender stem broccoli or your seasonal vegetables.
Equally serve with freshly washed crispy salad leaves and a fresh lemon wedge.
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