BARBEQUED TOMALLEY LOBSTER

BARBEQUED TOMALLEY LOBSTER

Tomalley lobster is a beautiful representation of Zanzibar – natural, authentic, and delicious. It really utilises the full use of the lobster as the rich fruits of the ocean. The tomalley can elevate the marinade to a realm where it tastes so good that it can literally quiet the mind and deepen the appreciation and enjoyment of the meal. Great food is like that!

Feeds 2.
Preparation time: 20 minutes.
Cooking time: 10 minutes.

INGREDIENTS

  1. Fresh lobster (800g) – check underneath the lobster, between the head and body cavity, for white or light pink colour to indicate how fresh the lobster is.
  2. Asilia Pepper & Chilli Salt – 1-2 tbsp 
  3. 2 Limes
  4. Half a bunch of Coriander, chopped
  5. 2-3 knobs of butter
  6. 1 garlic clove, crushed
  7. Asilia Pearls & Pepper Salt Grinder

METHOD

  1. Get the barbeque going to a medium-high heat (180 degrees celsuis)
  2. Cut the lobster into two halves. Clean and remove the tomalley and set aside in a small bowl.
  3. Melt 2 knob of butter and add half to the bowl. Add crushed garlic to the other half – leave to saute for 1 minute.
  4. Add Asilia Pepper & Chilli Salt, juice from 1 of the limes, half of the garlic butter, tomalley, and the coriander to the bowl and whisk the mixture all together.
  5. Spread evenly onto each lobster tail.
  6. Grill for 5 minutes, flesh-side down, until lightly charred. Flip lobster, brush meat with the other half of the garlic butter mixture. Grill for another 5 minutes until cooked through.
  7. Remove the lobster tails from grill and season to taste with Asilia Pearls & Pepper Salt Grinder. 
  8. Cut the second lime into wedges and serve.