Wild barbecued rock lobster

• 2 x MSC certified WA Rock Lobsters 400-500g
• (look for the MSC blue fish tick)
• 3 x cloves of garlic finely chopped
• 2 x red chilli finely diced
• 2 x tbsp finely chopped parsley
• Juice of 1 lemon
• 100ml extra virgin olive oil
• Salt & pepper

There is such a thing as a perfect marriage...this West Australian Rock lobster marries perfectly with a buttery Margaret River Chardonnay.

1. Prepare dressing: Combine chilli, garlic, parsley, lemon juice and olive oil in a bowl and whisk to combine. Season with salt and pepper
2. Heat grill pan or barbecue to medium heat. Split lobster lengthways, clean head, season with olive oil, salt and pepper.
3. Once barbecue is hot, drizzle grill plate with olive oil and place crayfish shell side down (flesh facing up)
4. Turn heat to 3/4 flame and cook lobster 4-5 minutes, or until shell begins to turn a nice orange/red colour.
5. Turn lobster over and cook 3-4 minutes until JUST cooked through. 
6. Turn off heat and drizzle lobster with dressing. Let sit for 2 minutes to rest.