Cooked - Thai-style Barbecued Lobster With Lemongrass, Makrut Lime And Palm Sugar

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Thai-style Barbecued Lobster With Lemongrass, Makrut Lime And Palm Sugar

4.0

4 makrut lime leaves, stems removed, finely shredded

2 tbsp nam prik pao

2 tbsp lime juice

2 tsp fish sauce

2 tsp coconut sugar

2 tbsp grapeseed oil, plus extra for drizzling

2 lemongrass stalks, white part only, very thinly sliced

20 gm coriander leaves, finely chopped

1 live lobster (about 1.2kg), dispatched humanely

2 birdseye chillies, thinly sliced

1 spring onion, cut into julienne

Lime cheeks, crisp shallots and garlic, to serve

Preheat a lightly greased barbecue flat plate to high. For dressing, combine makrut lime leaves, nam prik pao, lime juice, fish sauce, sugar and oil in a bowl. Stir in lemongrass and coriander; season to taste.
Halve lobster lengthways, remove vein that runs down the back of lobster and drizzle with oil. Place cut-side down on flat plate and cook until just cooked and lightly browned (10-12 minutes).
To serve, transfer lobster to a serving platter. Drizzle with sauce. Top with chilli, spring onion, crisp shallots and garlic. Serve with lime cheeks.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇹🇭Thai

Occasions🍽️Dinner Party🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 30m

Created 21 weeks ago

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