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Grilled Western Rock Lobster, Lemon & Parsley Dressing

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This month, Western Australian chef Don Hancey shares with us one of his classic lobster recipes to show how you can make the perfect grilled lobster just by following a few simple steps. Simple yet elegant, this dish is the perfect dinner to make for any occasion.

 

 

INGREDIENTS

Serves 4

  • 4 Western Rock lobster (raw) tails split in half
  • 200ml of WA extra virgin olive oil
  • 2 lemons
  • western salt
  • pepper

METHOD

  1. Season lobster with salt, pepper and olive oil
  2. Cook on a hot bbq for 4 minutes each side (depending on size of lobster)
  3. When cooked squeeze on lemon juice and extra virgin olive oil or serve with the lemon and parsley dressing

Lemon and parsley dressing:

  • 1 tsp chopped parsley
  • 100ml WA extra virgin olive oil
  • juice from half a lemon
  • 1 garlic clove finely chopped (optional)
  • western salt
  • cracked pepper
  • chilli chopped (optional)

Mix all ingredients together in a bowl and stir with a whisk.

 

RECIPE CREATED BY DON HANCEY

WA’s FOOD AMBASSADOR