Wild sustainable BBQ rock lobster with salsa verde butter

Prep time

15 mins

Cooking Time

15 mins

Serves

Ingredients

1 MSC certified sustainable rock lobster, halved (look for the MSC label)

1/2 teaspoon capers, minced

1 teaspoon Dijon mustard

3 MSC certified sustainable anchovies, minced (look for the MSC label)

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

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

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