Grilled Chilli Lobster Tails
Serves 5
Ingredients
For the vanilla mayonnaise
1 large egg yolk
1 whole large egg
1 Tbsp Dijon mustard
1 tsp salt
2 vanilla pods, seeds scraped
350g grapeseed oil
20g white wine vinegar
For the chilli sauce
35g olive oil
20g onion, peeled and finely chopped
20g red chill, finely chopped
¾ Tbsp sweet paprika
30g lemon juice
1 garlic clove, peeled and finely chopped
¾ tsp thyme, leaves picked
salt and freshly ground black pepper
10 small lobsters
1 lemon
Method
- Combine the eggs, mustard, salt and vanilla seeds in a bowl. Using a hand blender, blitz the ingredients together. Slowly add in the oil, a little at a time. When the mayonnaise has emulsified, stir in the vinegar. Cover until needed.
- Combine all the ingredients for the chili sauce, chopping the thyme leaves before adding to the sauce. Place in the fridge, covered overnight.
- Cut the lobsters in half, lengthwise, clean and place a skewer from the top, halfway through. Season with salt and pepper, then coat with some olive oil. Add some of the chili sauce on the flesh side. Place on a hot grill or BBQ for approximately 2 minutes on each side. Once cooked, remove from the grill and place on a platter. Squeeze some lemon juice over and serve with the vanilla mayonnaise.