Ingredients
- 1 green (raw) eastern rock lobster (about 1kg)
- 100g butter
- Finely grated rind 1/2 lemon
- 2 tsp grated fresh ginger
- 2 sprigs coriander, chopped
- Salt and cracked black pepper
- 2 tsp vegetable oil
- 1 clove garlic, finely chopped
- 6 baby carrots, scrubbed and trimmed
- 2 baby pak choy, halved
- 1/2 x 230g can water chestnuts, rinsed, drained and halved
- 1 tsp soy sauce
Method
Place lobster in freezer for 30 minutes then spike in the base of the head and separate head and legs. Halve tail with a heavy knife.
Combine butter, lemon rind and ginger in a small saucepan. Melt over low heat stirring for a couple of minutes until aromatic. Remove from heat, stir in coriander, season with salt and cracked black pepper.
Heat a char-grill or grill to high heat. Brush lobster tail with some butter mixture and grill, cut-side down, until golden (three to five minutes), then turn and grill until just cooked through (four to five minutes).
Meanwhile, heat vegetable oil in a wok or frying pan over medium heat and add garlic and carrots. Stir-fry briefly then add pak choy and stir for one to two minutes. Add water chestnuts and soy sauce and stir until heated through.
Serve lobster drizzled with a little more butter and vegetables on the side. Pass remaining butter sauce.
