BBQ rock lobster with salsa verde butter

1. 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.

   

2. Blend with butter: Add soft butter and mix well until everything is smooth and incorporated. Season generously with salt and pepper.

   

3. Grill the lobster: 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.

   
   

   

4. Serve and enjoy: Serve hot with a squeeze of lime

   

Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquettes to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. For more tips please visit our Foodie's Guide.