Western Rock Lobster with Herby, Garlic Butter | GCBC12 Ep50

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

western rock lobster

🥗Healthier: crayfish

💰Cheaper: shrimp

Crayfish offers a similar flavor profile at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

Sprinkle salt and black pepper on the western rock lobster.

Drizzle extra-virgin olive oil over the lobster.

Preheat the barbecue to high heat.

Place the lobster flesh side down onto the barbecue and listen for the sizzle.

Sear the lobster for a couple of minutes until golden and crisp.

Turn the lobster over and add about a tablespoon of garlic butter into the cavity.

Lower the heat and allow the lobster to cook slowly for a couple of minutes.

Prepare the garlic butter by grating garlic with a microplane and mixing it with chopped parsley, salt, and pepper.

Make a salad with one box cabbage, chili, ginger, spring onions, and coriander, mixing in Kewpie mayonnaise.

Add black sesame seeds, roasted garlic, and deep fried shallots to the salad for crunch.

Check the lobster; when the butter has melted and it smells fantastic, remove it from the barbecue.

Plate the lobster and serve with the salad and a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens