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)
- 3 MSC certified sustainable anchovies, minced (look for the MSC blue fish tick)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon capers, minced
- 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 base: Place the capers, Dijon mustard, anchovies, garlic, chili, lemon juice, lemon rind and all the herbs into a blender or food processor. Blend briefly until the herbs are finely chopped and the mixture is well combined and fragrant.
- Blend with butter: Add the softened butter and blend again until everything is smooth and incorporated. Season generously with salt and pepper. Next, add soft butter and mix well until everything is incorporated well, then season liberally with salt and pepper
- Grill the lobster: Place the MSC certified sustainable lobster shell side down on the BBQ. Using a spoon, smear the flesh generously with the 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 and enjoy: Serve hot with a squeeze of lime.
Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquette to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. Small choices, big impact for the planet. For more tips please visit our Foodie's Guide.
