Grilled spiny lobster

Name: Grilled spiny lobster
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mozambique
Ingredients: Approximately 3000 g of whole large marine spiny lobster with shell, fresh, humanely dispatched and split lengthwise by a professional; requested yield: 800 g of raw edible flesh, without shell or internal organs.; 40 g of peanut oil or neutral cooking oil, total quantity weighed.; 60 ml of fresh lime juice, to divide between aromatics and finishing.; 15 g of peeled and finely grated garlic.; 10 g of fresh ginger, peeled and grated, without tough fibres.; 15 g of coriander, washed and dried, tender stems chopped and leaves reserved.; 5 g of red chilli, deseeded and chopped, to offer separately.; 2 g of fine salt and 1 g of ground black pepper.

A large festive marine spiny lobster, split by a professional and gently grilled in its shell with lime, garlic and aromatic oil. The flesh remains the focus: a brief sear brings grilled flavour, while an indirect finish cooks a thick tail without drying its surface.

Ingredients

Approximately 3000 g of whole large marine spiny lobster with shell, fresh, humanely dispatched and split lengthwise by a professional; requested yield: 800 g of raw edible flesh, without shell or internal organs.
40 g of peanut oil or neutral cooking oil, total quantity weighed.
60 ml of fresh lime juice, to divide between aromatics and finishing.
15 g of peeled and finely grated garlic.
10 g of fresh ginger, peeled and grated, without tough fibres.
15 g of coriander, washed and dried, tender stems chopped and leaves reserved.
5 g of red chilli, deseeded and chopped, to offer separately.
2 g of fine salt and 1 g of ground black pepper.

Preparation

Keep the prepared halves at 0–4°C until the last moment. During the 30 min preparation time, preheat the barbecue with a moderate heat zone and an indirect zone, with no coals or active burners beneath the latter. Aim for 180–200°C under the lid; clean the grate, then lightly oil it with part of the measured oil.

Lay the half-shells flat, flesh facing upwards, on a stable board. Remove the visible intestinal tract along the tail and any remaining internal organs with small tweezers. Do not force a knife into a hard shell: have the fishmonger complete any structural cutting. Pat dry carefully, without soaking.

Check the thickness of each half-tail. If one section is clearly thicker than the others, make a shallow lengthwise incision in the flesh only to open it slightly like a book, without cutting through the shell. The surface should remain attached and even; do not detach the flesh completely, as it would lose its protection during cooking.

Mix the remaining oil with garlic, ginger, coriander stems, salt, pepper and half the lime juice. Before any contact with the raw shellfish, reserve part of this mixture in a clean bowl for basting. Lightly coat the flesh with the other part just before grilling, without a lengthy acidic marinade.

Place the halves flesh side down over the moderate zone for 2 min, without pressing. The flesh should release with wide tongs once lightly marked. If the garlic colours too quickly or flames appear, move immediately to a cooler area; never aim for a black crust.

Turn shell side down and transfer to the indirect zone. Close the lid and continue for approximately 18–23 min, basting lightly with the reserved mixture. Keep the shell underneath: it protects the flesh and holds the juices. Reposition the halves if the barbecue heats unevenly, without repeatedly turning them over.

Check the temperature before the estimated finishing time with a clean probe, inserted sideways into the centre of the thickest part of each tail, without touching the shell. Reach 63°C before removing each half; cook gently for longer if necessary. Opaque flesh is a clue but does not replace this measurement on a large piece.

Transfer with clean tongs to a clean platter, without reusing the raw-food platter. Add the remaining lime juice and coriander leaves. Present the whole halves, then divide the flesh into fair portions; offer the chilli separately and warn guests about the shell's sharp edges.