Barbecue Chilli Lobster Recipe

Lobster: If you have live lobsters place them in a cold refrigerator for 1-2 hours. To kill them stab them through the cross in the centre of their head (this will kill them instantly), then cut through the rest of the lobster to cut them in half. Remove the internal track and the grey sack in the head. Remove the claw from the body and crack the claw with the back of your knife.

Marinade: Mix all the marinade ingredients together in a large bowl. Place the lobsters on plates and pour over the marinade.

Cover the lobsters and place them in the refrigerator to marinate for 30-60 minutes before cooking.

To Cook: Place the lobsters with their claws flesh side down on a moderate-high barbecue. Cook the lobster for 5-8 minutes on each side. Alternatively cook the lobsters under a hot grill. The lobster shell should be red when they are ready and the flesh should be pink and white.

To Serve: Serve lobsters on each plate on a bed of coriander and a slice of lime. Accompany the lobster with salad or rice.