Lobsters are invertebrates and have a hard protective exoskeleton.Barbecued Lobster with Red Pepper and Lime Butter
This lobster recipe, with its subtle roasted red pepper and lime, provides a completely different flavour from boiled lobster. Complete with Jamaican Coleslaw.
- 4 lobsters (1 - 1½ lb/450 - 650g each)
- 1 red bell pepper
- 2 tbsp (30 mL) oil
- 1 cup (250 mL) butter, softened juice and zest of 2 limes
- salt and pepper to taste
- pinch of cayenne pepper
- ½ cup (125 mL) olive oil
- 2 garlic cloves, chopped
- juice of 1 lemon
- ½ cup (125 mL) chopped chives
- ½ cup (125mL) chopped cilantro coarsely ground black pepper
- lemon wedges, as garnish
Bring a large pot of salted water to a boil; plunge lobsters in for 4 -6 minutes to blanch. Remove lobsters and cool until you can handle them. Cut in half lengthwise, remove viscera, and crack claws.
Preheat oven to 425°F (220°e). Brush red pepper with oil, place on a baking sheet and roast for 15 minutes, turning several times. Remove from oven and cool. Carefully peel off pepper skin, remove seeds and chop the pepper. Place softened butter, red pepper, lime juice and zest in a blender and process until smooth. Season with salt, pepper and cayenne. Set aside at room temperature.
Prepare marinade by combining olive oil, garlic, lemon juice, chives, coriander and black pepper. Rub thoroughly over lobster and let stand for 20 minutes. Barbecue lobster flesh-side down on a hot grill until golden. Turn, brush flesh with red pepper butter and cook, shell side down for another 6-8 minutes, allowing the lobster to braise in its own juices. Arrange lobster on warm plates, top with remaining red pepper butter and serve with a large spoonful of Jamaican coleslaw (recipe follows) and a garnish of lemon wedges.
Jamaican Coleslaw
- 1/4 head red cabbage
- ¼ head Chinese cabbage
- 1 red onion
- 2 stalks celery
- 1 large carrot
- 1 garlic clove, minced
- ½ tsp (2 mL) ground cumin
- ½ tsp (2 mL) ground coriander seeds ~ tsp (2 mL) curry powder
- ½ tsp (2 mL) Dijon mustard
- juice of 2 limes
- ¼ cup (50 mL) red wine vinegar 1 cup (250 mL) olive oil
- salt and pepper to taste
Finely slice the cabbages, onion, celery and carrot. Set aside in a large bowl. Place remaining ingredients, except salt and pepper, in a blender and process. Pour sauce over vegetables and mix well. Season with salt and pepper.
Serves 4.
