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Barbecued Lobster with Mojo Verde Sauce

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Barbecued Lobster with Mojo Verde Sauce

25 mins

4 people

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Barbecued lobster sounds like a treat but these days Scottish lobster is widely available, so fishmongers tend to run lobster promotions during the season making it a more affordable to buy than many people think it is. This dish is so easy to prepare, cook and serve that it will make your barbecue dinner party look and taste so special with very little effort. The mojo verde sauce can be made in advance and the lobster only takes 10 minutes to cook on the barbecue.

Ingredients
Method

4 whole Scottish lobsters, weighing 500-750g each
1 large bunch of rosemary, tied up with some butcher’s string
Butter and olive oil to baste
Sea Salt
For the mojo verde sauce:
1 large bunch of fresh coriander
3 garlic cloves, peeled and roughly chopped
Juice of 1 lime
1 teaspoon cumin seeds
1 teaspoon sea salt
150ml of extra virgin olive oil
2 large slices of stale country bread, finely chopped

Start by making the mojo verde sauce. The traditional way of making this sauce is with a pestle and mortar but you can make it quicker in a food processor. Start by toasting the cumin seeds in a dry pan, on a medium heat for 30 seconds. Make sure you toss them around, to prevent them from burning. Grind them in the mortar until you have a fine powder, add the coriander, garlic, bread and salt and continue grinding until all the ingredients bind into a soft paste. Add the lime juice, and then slowly add the oil while you stir it all into a thick paste. If the paste is too thick, just use a touch of water to thin it down. It should have the consistency of pesto sauce. Set aside.
Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the head, cutting it in half. Remove the stomach and the black intestinal tract (if there is one) that may run through the middle of the tail and discard.
Preheat the barbecue to medium hot, there will be white ash over the hot coals, it usually takes about 40 minutes after lighting. Season the lobster, place on the barbecue flesh side down and cook for 5 minutes. Turn the lobster and dip the rosemary tie into the oil and butter mix and brush the lobster, making sure you create some flame and that the rosemary burns to create smoke on the lobster. Place an upturned heavy casserole or lid over the top of the lobster to give it a lovely smoky, herby flavour. Keep basting the lobster until it is cooked through, which should take no longer than a further 5 minutes.
Serve with the mojo verde sauce, a simple salad of rocket leaves and some baked mini jacket potatoes.

Ingredients

4 whole Scottish lobsters, weighing 500-750g each
1 large bunch of rosemary, tied up with some butcher’s string
Butter and olive oil to baste
Sea Salt
For the mojo verde sauce:
1 large bunch of fresh coriander
3 garlic cloves, peeled and roughly chopped
Juice of 1 lime
1 teaspoon cumin seeds
1 teaspoon sea salt
150ml of extra virgin olive oil
2 large slices of stale country bread, finely chopped

Method

Start by making the mojo verde sauce. The traditional way of making this sauce is with a pestle and mortar but you can make it quicker in a food processor. Start by toasting the cumin seeds in a dry pan, on a medium heat for 30 seconds. Make sure you toss them around, to prevent them from burning. Grind them in the mortar until you have a fine powder, add the coriander, garlic, bread and salt and continue grinding until all the ingredients bind into a soft paste. Add the lime juice, and then slowly add the oil while you stir it all into a thick paste. If the paste is too thick, just use a touch of water to thin it down. It should have the consistency of pesto sauce. Set aside.
Place the lobster on a chopping board. Insert a large, sharp, heavy knife into the cross on the back of the head and cut down towards the head, cutting it in half. Remove the stomach and the black intestinal tract (if there is one) that may run through the middle of the tail and discard.
Preheat the barbecue to medium hot, there will be white ash over the hot coals, it usually takes about 40 minutes after lighting. Season the lobster, place on the barbecue flesh side down and cook for 5 minutes. Turn the lobster and dip the rosemary tie into the oil and butter mix and brush the lobster, making sure you create some flame and that the rosemary burns to create smoke on the lobster. Place an upturned heavy casserole or lid over the top of the lobster to give it a lovely smoky, herby flavour. Keep basting the lobster until it is cooked through, which should take no longer than a further 5 minutes.
Serve with the mojo verde sauce, a simple salad of rocket leaves and some baked mini jacket potatoes.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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