Lobster Tikka with Mango, cucumber and green chilli slaw

Recipe created by Chris Mackett
Cez-Jones-Photography-150

Ingredients

Serves 4

 

4 Lobsters split lengthways with the head washed out, and claws cracked ( ask your fish monger to do this)

1 jar of Green tikka marinade

4 cloves of garlic

2 tsp grated ginger

1 bunch of coriander

1 x green chilli roughly chopped

1 tsp toasted cumin seeds

50ml vegetable oil

1 or 2 chunks of applewood for smoking

 

Slaw

1 mango peeled, sliced and sliced into thin strips

1 cucumber halved and sliced thinly

½ white cabbage fine shredded

½ bunch of coriander roughly chopped

2 green chilli sliced

Good pinch of salt

4 tbsp olive oil

Juiced of 2 limes

Method

  1. Firstly, place the cleaned lobsters onto a tray and keep to one side.
  2. Next, add the garlic, ginger coriander, chillis, cumin and oil to a food processor and blitz into a fine paste.
  3. Once the paste is ready, spoon the marinade over the lobster flesh and marinade for 30 minutes or so.
  4. While the lobsters are marinading, mix the slaw ingredients including the lime and olive oil together and leave for the cucumber and cabbage to soften for 20- 30 minutes.
  5. Pre heat he BBQ to a medium heat or wait till the embers die back so that the heat isn’t too intense, add a lump of applewood to the BBQ and leave for 5 minutes to allow the smoke to start building.
  6. Lay the lobster shell side down and leave for five minutes for the heat to start cooking the shellfish from the shell side.
  7. After the five minutes, with a pair of tongs, turn the lobsters over and then leave for three minutes for the flesh to finish off and char slightly.
  8. Once the lobster is cooked, remove from the grill and drizzle with any remaining marinade and place onto a large serving platter, alongside the aromatic slaw and a few wedges of lime.
  9. A perfect summer crowd pleaser.