Festive Season Lobster Recipe
Bring something special to the table this festive season - try Tom's grilled southern lobster with salsa verde.
Prep time 20 minutes.
Cooking time 10 minutes.
Preheat oven or grill to 200 degrees Celsius.
Salsa Verde Ingredients
- 2 cloves of garlic peeled
- 1 bunch of dill roughly chopped
- 1 bunch of flat leaf parsley roughly chopped
- 1 bunch of mint leaves (no stalks) roughly chopped
- 2 tablespoons of apple cider vinegar
- 1 lime juice & zest
- 100ml olive oil
- Salt and pepper
- 150gms of room temperature or almost melted butter
Salsa Verde Method
- Place all ingredients in a food processor or blender until smooth and sauce like. Scrape down the sides and blitz one final time.
- Add the butter and season to taste. Set aside.
Lobster Prep
- Buy two cooked lobsters from your seafood supplier – fresh is best.
- Use a sharp knife to cut in half – start at the head then cut through to the tail.
(Tip: If you buy from a seafood shop, you can ask them to do it for you!) - Clean away any broken shell, grit or mustard from the head cavity. Peel out the vein from the middle of the tail from the head to the tail.
- Get a baking tray and scrunch up an oversized piece of foil to sit the lobster halves in, shell down, cut side up.
- Season with salt & pepper.
- Spoon over the salsa verde.
- Grill or bake for 6-10 minutes depending on the size of the lobster and the ability of your oven/grill/BBQ.
Serve
With crusty bread, fresh lemon & lime, and a glass of your favourite Wirra Wirra white wine.
Merry Christmas!