Chilli Lobster

For the Vanilla Mayonnaise
1 Large egg yolk
1 Whole large egg
15g Dijon mustard
5g Salt
Seeds from 2 vanilla pods
350g Groundnut or grapeseed oil
20g White wine vinegar
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.
For the Chilli sauce
35g Olive oil
20g Onion, peeled and finely chopped
20g Red chilli, finely diced
¾ tbsp Sweet paprika
30g Lemon juice
1 tsp Garlic cloves, finely chopped
¾ tsp Thyme, freshly chopped
Salt and black pepper
10 Small Lobsters
Combine all of the ingredients for the chilli sauce and 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 chilli sauce on the flesh side. Place them on a hot grill or barbecue for approximately 2 minutes on each side. Once cooked, remove from the grill and place them on a platter. Squeeze some lemon juice on top. Serve with the Vanilla Mayonnaise.
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