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BBQ Western rock lobster with lemon butter sauce

Difficulty Easy
Season Autumn
Preparation 10 mins
Cooking 20 mins
Shoreleave Crayfish


(This recipe was created by Matt Stone.) Serves 2

Preheat barbecue or grill on high heat.

To prepare the lobster, place the live lobster into the freezer for an hour. This will put the lobster to sleep.

Once the lobster is completely chilled, remove from the freezer and stab the lobster through the head using a sharp knife. Cut in half lengthwise through the shell and place the lobster onto a tray, flesh side up.

To make the lemon butter sauce, place the fish stock and wine in a pan over a medium heat and reduce to 50ml. Whisk in the butter gradually once warm to form the sauce.

Place the lobsters onto the preheated barbecue or grill flesh side up and close the lid to keep the heat in. Cook for 8-10 minutes or until the flesh is just translucent in the centre.

To finish, add the lemon juice, salt and pepper to the sauce and pour over the lobster.

Serve with two slices of white bread and iceberg lettuce, and a squeeze of finger lime if using.

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