Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise

00. Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 lobster (approx. 450g/1lb)

For the marinade

  • 1 lemongrass stalk, smashed
  • 4 garlic cloves, finely chopped
  • 1 tsp ginger, peeled and finely chopped
  • 6 tbsp coconut milk
  • 1 bunch coriander stalks, roughly chopped
  • 1 tbsp soy sauce
  • 1 tsp caster sugar
  • 2 tbsp Thai fish sauce

For the garnish

  • 150g/5½oz fresh peas
  • 100g/3½oz baby spinach
  • 1 bunch coriander, roughly chopped
  • 1 bunch Thai basil, roughly chopped
  • 1 bunch mint, roughly chopped
  • 1 red chilli, thinly sliced
  • 1 shallot, thinly sliced
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the blackened citrus mayonnaise

  • 2 limes
  • 2 medium free-range egg yolks
  • 1 tsp Dijon mustard
  • 100–150ml/3½–5fl oz olive oil, for blending
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