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Barbecue Chilli Lobster
3 Portions

6 live lobsters or 6 raw tails
1 red chilli finely chopped
3 Tbsp coriander, finely chopped
2 tsp Thai fish sauce
2 tsp sesame oil
1 Tbsp olive oil
2 Tbsp honey
juice of 1 lime
2 tsp ground cumin

handful of coriander
6 lime wedges

If you have live lobsters place them in a cold refrigerator for
1-2 hours. To kill them stab them through the cross in the centre
of their head (this will kill them instantly), then cut through
the rest of the lobster to cut them in half. Remove the internal
track and the grey sack in the head. Remove the claw from the body
and crack the claw with the back of your knife.

Mix all the marinade ingredients together in a large bowl. Place
the lobsters on plates and pour over the marinade. Cover the
lobsters and place them in the refrigerator to marinate for 30-60
minutes before cooking.

Place the lobsters with their claws flesh side down on a moderate-high
barbecue. Cook the lobster for 5-8 minutes on each side. Alternatively
cook the lobsters under a hot grill. The lobster shell should be
red when they are ready and the flesh should be pink and white.

Serve lobsters on each plate on a bed of coriander and a slice of
lime. Accompany the lobster with salad or rice.


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