Grilled lobster with fennel, dill and citrus
- Prep: 30 mins
- Skill: Moderate
- Cook: 10 mins
- Ready In: 40 mins
- Serves: 4 Persons
I have been cooking lobster for many years but it wasn't until I worked in Canada that I tasted my first grilled lobster at a friend's BBQ. This is a recipe that sums up summer for me. Hope you have fun trying it! TIP: Like prawns, lobster will become tough if overcooked. Once the meat turns opaque it is cooked and should be immediately removed from heat.
- Zest the lemon and mix with the natural yogurt and place in a large mixing bowl.
- Thinly slice the fennel bulb and red onion. Cut the cucumber in half, de-seed and slice thinly.
- Segment the orange and pink grapefruit.
- Place all in the large mixing bowl with the yogurt dressing.
- Toss the salad with the yogurt dressing and season to taste.
- Finish with chopped dill.
- Cut the lobsters in half using a heavy knife. Scoop out and discard the yellow-green tomalley and break off claws.
- Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, season with salt and pepper.
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on hottest part of grill and cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with butter, continue grilling until lobster meat is tender, 3-5 minutes more
- SERVING SUGGESTION: Place the fennel salad in a large bowl and serve the lobster separately on a platter. A nice touch is to grill some half lemons and place alongside lobster.