Baros Maldives: Maldivian Grilled Lobster with Lemongrass and Ginger.

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Ingredients
1 Maldivian lobster 600 – 800 g
6 tablespoons fresh butter
1 garlic clove
1 lime
2 lemongrass stalks
30 g peeled fresh ginger
Maldon sea salt and white pepper to taste

Prepare Basting Sauce
Melt the butter in a small dish or warm in a small pan and remove from heat. Mince the garlic, ginger and lemongrass and add to the warm butter. Add one tablespoon of fresh squeezed lime juice and stir.

Using a large knife, cut the lobster in half and lay bottom side up on a cutting board. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter mixture. Clean and oil the grate to prevent sticking. Using a gas grill, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.

Once the grill is hot, give the lobster tails one last baste, add pinch of sea salt and pepper then place the tails flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for 6 to 8 minutes until grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the lobster meat is firm and opaque.

Serve the grilled lobster with a fresh garden salad and lime or lemon wedges.

CHEF’S TIP
Enjoy the best Maldivian lobster on the deck of the Lighthouse Restaurant while watching rays and sharks passing by, and savouring a cool glass of exquisite white wine.

Bon Appetit and Shukkuryia!
Holger Joost, Executive Chef