Instructions
- To prepare the garlic butter: Mash together the softened butter and finely chopped garlic until well combined. Set aside until required.
- To prepare the gremolata:Thoroughly wash and dry the parsley. Finely chop – it’s ok to include some of the stalks. Add the zest and juice of a lemon, the chopped garlic and olive oil. Season with salt and pepper to taste. Set aside until required - best served at room temperature.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), and pre-heat as directed. See below for information on set up methods on a Premium Gas barbecues.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C), and pre-heat as directed. Refer to Step 9 for information on settings and set up methods on a Weber Q.
- Prepare the charcoal barbecue for cooking using direct medium-high heat (210°C-250°C). See below for information on how to set up a Weber Kettle.
- Prepare your barbecue for cooking using direct medium-high heat (210°C-250°C), and pre-heat as directed. If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for cooking using direct medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
- Split the lobster/crayfish in half with a sharp knife. Scoop out the yellow-green tomalley and intestinal tract, discard. Lightly coat the flesh with olive oil, salt and pepper.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the settings to direct medium-high heat (refer step 9).
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C).
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush.
- Place the lobster, flesh side down onto the cooking grill. Grill the lobster over direct medium-high heat, with the lid closed, for 3 minutes or until nicely grilled.
- Flip the lobster/crayfish over and dollop the garlic butter over the flesh. Cook the lobster for a further 2 to 3 minutes (if it was a pre-cooked lobster), just until the butter is bubbling. If it was a raw lobster, cook, shell side down for 3 to 5 minutes or until the flesh is just cooked through. While the lobster is grilling, grill the lemon, flesh side down, for 2 to 3 minutes or until caramelised.
- Remove the lobster and lemon from the barbecue. Leave to rest for 5 minutes. Serve with the grilled lemon and gremolata.
Garlic butter:
Gremolata:
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