Name: Thai-style barbecued lobster with lemongrass, makrut lime and palm sugar
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6
Ingredients: 4 makrut lime leaves, stems removed, finely shredded; 2 tbsp nam prik pao (see note); 2 tbsp lime juice; 2 tsp fish sauce; 2 tsp coconut sugar; 2 tbsp grapeseed oil, plus extra for drizzling; 2 lemongrass stalks, white part only, very thinly sliced; 20 gm coriander leaves, finely chopped; 1 live lobster (about 1.2kg), dispatched humanely (see note); 2 birdseye chillies, thinly sliced; 1 spring onion, cut into julienne; Lime cheeks, crisp shallots and garlic, to serve

Thai flavours are a vibrant addition to this barbecue lobster recipe primed for a Christmas Day feast.

Ingredients

4 makrut lime leaves, stems removed, finely shredded

2 tbsp nam prik pao (see note)

2 tbsp lime juice

2 tsp fish sauce

2 tsp coconut sugar

2 tbsp grapeseed oil, plus extra for drizzling

2 lemongrass stalks, white part only, very thinly sliced

20 gm coriander leaves, finely chopped

1 live lobster (about 1.2kg), dispatched humanely (see note)

2 birdseye chillies, thinly sliced

1 spring onion, cut into julienne

Lime cheeks, crisp shallots and garlic, to serve

Method

Preheat a lightly greased barbecue flat plate to high. For dressing, combine makrut lime leaves, nam prik pao, lime juice, fish sauce, sugar and oil in a bowl. Stir in lemongrass and coriander;
season to taste.

Halve lobster lengthways, remove vein that runs down the back of lobster and drizzle with oil. Place cut-side down on flat plate and cook until just cooked and lightly browned (10-12 minutes).

To serve, transfer lobster to a serving platter. Drizzle with sauce. Top with chilli, spring onion, crisp shallots and garlic. Serve with lime cheeks.

Nam prik pao is a Thai chilli jam available from Asian grocery stores.

Store live lobster in the coolest part of the fridge covered with a damp cloth for up to two days. RSPCA Australia’s advice for killing lobster humanely is to render it insensible by chilling it in the freezer (under 4°C) for half an hour. Then the lobster must be killed quickly by cutting through the centreline of the head, thorax and abdomen with a large, sharp knife. Cutting must occur along the longitudinal midline to destroy the nerve centres.
Note

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Ingredients

Method

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