Nathan Outlaw’s Barbecued Lobster, Tomato Salad, Garlic & Parsley Dressing

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Lobsters are really quick to cook on the barbecue and so tasty cooked this way.

If it’s not barbecue weather, you can bake the lobster on a bed of salt in a very hot oven… or just carry on and barbecue in the rain under an umbrella


Ingredients
• 4 live lobsters
• olive oil, to drizzle
• sea salt
• freshly ground black pepper

For the tomato salad:
• 2 beef tomatoes
• 1 small red onion, peeled and finely sliced
• 1 tablespoon chopped flat-leaf parsley
• 75ml balsamic vinegar
• 150ml extra virgin olive oil

For the dressing:
• 2 free-range egg yolks
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoons dijon mustard
• 3 tablespoons chopped flat-leaf parsley
• 4 tablespoons white wine vinegar
• 1 teaspoon caster sugar
• 50ml water
• 400ml olive oil

To serve:
• 2 lemons, halved

Method
1 Put the lobsters into the freezer for 1 hour prior to cooking to sedate them. Light your barbecue around 30 minutes before you are planning to start cooking.
2 For the salad, slice the beef tomatoes and lay out on a platter. Scatter over the red onion and chopped parsley, then drizzle with the balsamic vinegar and olive oil. Season with salt and pepper and set aside at room temperature.
3 For the dressing, whisk the egg yolks with the garlic, mustard, parsley, wine vinegar, sugar and water.
4 Gradually whisk in the olive oil a little at a time until it is all incorporated then season with salt and pepper. If the dressing seems a little thin, add some more olive oil. Set aside.
5 To kill the lobsters, remove them from the freezer and firmly insert the tip of a strong cook’s knife into the cross on the back of the head. Now carefully cut the lobsters in half lengthways, from head to tail.
6 Remove the stomach sac from the head and the dark intestinal thread running along the length of the tail. Crack the claws and lay them and the rest of the lobsters on a tray ready for cooking.
7 When the barbecue coals are white hot, carefully place the lobster claws on the barbecue grid and cook for 3–4 minutes. Turn the claws over and add the lobster tails, shell side down.
8 Cook for 3–4 minutes then turn the lobster tails over and cook for a further 2 minutes.
Serve the lobsters straight away on warmed plates, with the dressing, lemon halves for squeezing and the tomato salad on the side.

Recipe courtesy of Nathan Outlaw, extracted from Nathan Outlaw’s Home Kitchen

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