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BBQ rock lobster with salsa verde butter

When shopping for your ingredients, look for seafood with the MSC blue label, to ensure you are helping to protect the ocean environment for future generations.
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Prep time
15 mins
Cooking Time
15 mins
Serves
2

Ingredients

1 MSC certified sustainable rock lobster, halved (look for the MSC blue label)
3 MSC certified sustainable anchovies, minced (look for the MSC blue label)
1/2 teaspoon capers, minced
1 teaspoon Dijon mustard 
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

  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.

    Step 1 - Lobster BBQ
  2. Blend with butter: Add soft butter and mix well until everything is smooth and incorporated. Season generously with salt and pepper.

    Step 2 - Lobster BBQ
  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.


    Step 3 - Lobster BBQ
  4. Serve and enjoy: Serve hot with a squeeze of lime

    Step 4 - Lobster BBQ

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.

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