Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Prep time
15 mins
Cooking Time
15 mins
Serves
2
Ingredients
- 1 MSC certified sustainable rock lobster, halved (look for the MSC blue fish tick)
- 1/2 teaspoon capers, minced
- 1 teaspoon Dijon mustard
- 3 MSC certified sustainable anchovies, minced (look for the MSC blue fish tick)
- 1 clove garlic, minced
- 1 chili, minced
- 1/2 lemon, juice and rind
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, minced
- 1 tablespoon mint, chopped
- 1 tablespoon oregano, chopped
- 2 tablespoon salted butter, softened
- Salt & pepper to season
- 1 lime
Method
- Make the salsa verde butter by mixing the capers, Dijon, anchovies, garlic, chili, lemon juice, lemon rind and herbs in a bowl until all is combined
- Next, add soft butter and mix well until everything is incorporated well, then season liberally with salt and pepper
- Place the MSC certified sustainable lobster shell side down on the BBQ. Using a spoon, spear flesh with salsa verde butter. Cook for 6 minutes at medium temperature then cover with a lid and cook for another 10 minutes until cooked through and tender
- Serve hot with a squeeze of lime
Impress at your next barbecue with this wild, MSC certified sustainable rock lobster recipe, topped with zesty salsa verde butter. Perfect for Aussie summer feasts.
