South African Grilled Rock Lobster Recipes

GRILLED ROCK LOBSTER

Steps:

• Split rock tails lengthwise with a large knife.
• Mix seasoning with oil and lemon juice.
• Brush meat side of tail with marinade.
• Pre-heat grill and place rock tails meat side down and grill 5- 6 minutes until well scored.
• Turn over lobster and cook another 6 minutes, brushing often with remaining marinade.
• Lobster is done when it is opaque and firm to the touch.

GRILLED ROCK LOBSTER TAILS

Steps:

• Preheat grill for high heat.
• Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
• Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

SOUTH AFRICAN GRILLED ROCK LOBSTER

Steps:

• 1. Set up the grill for indirect grilling it is not necessary to use a drip pan, but set one in place if you wish. Preheat the grill to medium.2. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Then, using kitchen scissors or poultry shears, make 4 cuts, 2 lengthwise and 2 crosswise, in the "belly" side of the tail remove the thin shell. If using lobster tails, cut them in half lengthwise, through the flesh but not through the back shell with kitchen scissors or a sharp, heavy knife. Open out the tails like a butterfly. Using a fork, remove the intestinal vein running the length of the tail. Set the lobsters or tails aside while you prepare the basting/serving sauce.3. Melt the butter in a small, heavy saucepan over medium-low heat. Add the oil, Worcestershire sauce, lemon juice, wine, garlic, parsley, and cayenne pepper and simmer gently until the garlic is fragrant and has lost its raw edge, 3 to 5 minutes. Remove from the heat and add salt and cayenne and black pepper. Set half aside for serving.4. When ready to cook, place the lobsters or lobster tails (see Note) in the center of the grate, belly side up, and brush generously with the basting sauce. Cover the grill and cook until the lobster flesh is firm and white, about 30 to 40 minutes for lobsters and 20 to 30 minutes for tails. Brush the exposed meat once or twice with the basting sauce during cooking.5. Transfer the lobsters to serving plates or a platter and serve immediately, accompanied by the reserved sauce in ramekins for dipping.Serves 4Note: The lobster tails may also be grilled over direct heat. Preheat the grill to high and cook the tails cut sides down for 6 to 8 minutes to sear the meat. Using tongs, turn the tails over and cook, cut sides up, until the flesh is firm and white, 6 to 8 minutes. Brush the flesh with the basting sauce as they cook and again just before serving.