Home Recipes Wild Legend Grilled Lobster with Chilli Ginger Butter & Lime Mayonnaise
2 Pre-Cooked Fiordland Lobster, thawed 2 tablespoons vegetable oil 150g butter, softened 1 large red chilli, seeds removed, finely chopped 1 small thumb ginger, [approx. 2cm x 2cm] peeled and finely grated Finely Grated Zest of a Lime ¼ cup coriander leaves, roughly chopped 1/2 cup good quality mayonnaise Zest & Juice of a small lemon & the same of a lime Salt & Pepper Fresh Lime wedges, crusty bread and extra coriander for serving
The joy of these gorgeous precooked crayfish is there is no awkward dispatch moment, that’s all been taken care of. Just split them, grill them and douse with buttery flavour for sensational Summer eating. This recipe also is a great edible holiday gift to share. Make the butter ahead, wrap in baking paper, roll and refrigerate to share with friends. It keeps in the fridge for a couple of weeks.
TO MAKE THE CHILLI GINGER BUTTER: With a wooden spoon, stir butter until it creamy. Mix in chilli, ginger, lime zest and chopped coriander to combine evenly. Dollop onto baking paper, form into a small log, twisting ends tight and refrigerate until needed.
FOR THE LIME MAYONAISE In a small bowl, mix mayonnaise with lemon and lime zest and juice. Taste, season & set refrigerate until needed.
FOR THE LOBSTER Split thawed crayfish tails in half lengthways & remove any green or black waste from the body cavity. Heat a barbecue or grill pan to a medium to high heat and if your BBQ doesn’t have a hood, heat oven to 200°C. Drizzle the cut side of the tails with a little oil and grill cut side down for 1-2 minutes until nice coloured grill marks appear. Place tails cut side up and dot with fine slices of the chilled chilly butter. Put them on an oven tray at this point if you can’t pull the hood down. Bake tails for 2-3 minutes to finish heating through and melt the butter. Serve immediately with the Lime Mayo & crusty bread to mop up the juices.
