Lobster Braai with Lime Chilli and Coriander Butter

We can't get Crayfish here in the UK

like the one's we caught on the Natal coast,

so we have to make do with Lobster.

They are great on the Braai or Barbecue.

Live lobsters can be killed humanely

by putting them in a plastic bag in the freezer for half an hour,

then piercing them between the eyes with a sharp knife.

Ingredients:
20-30ml chopped fresh coriander
1 garlic clove, chopped
1 lime, zest only
½ lime, juice only
1 red chilli, finely chopped
75g butter, softened
2 live lobsters, about ½kg each

Method:
Light the braai 30 minutes before you want to eat.
Meanwhile, in a bowl, mix together the chopped coriander, garlic, lime zest, lime juice and red chilli.
Beat in the softened butter until well combined.
Once the lobsters have been killed, cut each in half lengthways.
Discard the matter in the head section.
Remove and discard the sac behind the eyes.
Remove any green liver and the roe in the body section and discard.
Remove the claws, crack them and set aside.
When the flames have died down and the coals are ash-white, place the lobster claws onto the grill and braai for 5-6 minutes on each side, or until the claw meat is completely cooked through.
After turning the claws over to cook on the second side, add the lobster halves, cut-sides down, to the grill.
Braai the lobster halves for 3-4 minutes, then turn them over and continue to cook for a further 2-3 minutes, or until the lobster meat is cooked through. When the lobsters are cooked through, spoon the lime, chilli and coriander butter over the lobster meat.

NB: The lobster meat is cooked through when the flesh is firm and opaque and the shells have turned from dark blue to bright red.

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