How do I know when chargrilled lobster is cooked?

The flesh is done when it turns opaque and white. Lobster only needs a few minutes per side, so turn it every 2 to 3 minutes and take care not to overcook it.

Where should the lobster go in the Charlie Oven?

On the cooking rack in the lower part of the oven, close to the coals, with Charlie at 200°C (390°F). Start it shell side down and brush the flesh with the chilli herb butter.

How do I give chargrilled lobster a smoky flavour?

Close the top vent for the final 3 to 4 minutes. This holds the smoke inside the oven so it can work its way into the lobster flesh before you lift it onto a hot serving plate.

Can I make the chilli herb sauce without the innards?

Yes, though the innards add extra depth. Without them, whisk the melted butter with the garlic, chilli, parsley, sea salt and lemon zest, and use it as the basting sauce in the same way.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Cooked in the Charlie Charcoal Oven

Chargrilled Lobster with Chilli Herb Sauce

Name: Chargrilled Lobster with Chilli Herb Sauce
Prep time: 20 min
Cook time: 12 min
Yield: 2 to 4
Cuisine: British
Ingredients: 2 to 4 live lobsters; 4 cloves of garlic, finely sliced; 15g Parsley, finely chopped; 100 to 120g melted butter; 1 chilli, finely diced; Lemon zest and juice of 1 to 2 lemons; Sea salt flakes to season

Split lobster basted with chilli, garlic and herb butter as it grills in Charlie. The butter settles into the meat while the edges colour over charcoal. A generous dish for a special lunch, with the remaining butter worth spooning over.

Chris TaylorFire cook and author

Grill

Prep20 minutes

Cook12 minutes

Serves2 to 4

DifficultyEasy

Oven temperature200°C (390°F)

RackCharlie Oven Cooking Rack on the lower rack, close to the coals

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

2 to 4 live lobsters
4 cloves of garlic, finely sliced
15g Parsley, finely chopped
100 to 120g melted butter
1 chilli, finely diced
Lemon zest and juice of 1 to 2 lemons
Sea salt flakes to season

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00
Charlie Oven Tongs 55cm$46.00

Method

Setting up Charlie

Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters.
Allow the charcoal to ash over and the oven to reach 200°C (390°F).
Place the cooking rack in the bottom quarter of the oven, close to the coals, for maximum heat on the lobster.

Prepare the lobster by placing it on a board. Find the cross on top of the head and cut straight down through it with a sharp knife, then turn and slice down through the body. Scrape the innards into a bowl and reserve for the sauce. Crack the claws on both sides and set aside.
Prepare the sauce by whisking the innards in a bowl. Add the garlic, chilli, melted butter, parsley, a good pinch of sea salt, and lemon zest. Mix into a basting sauce.
Place the lobster shell-side down on the cooking rack in the bottom quarter of the Charlie Oven at 200°C (390°F), close to the coals. Brush plenty of the sauce across the flesh side.
Turn the lobster after 2 to 3 minutes to flesh-side down and brush the shell side with sauce. Turn again after another 2 to 3 minutes and brush with all the remaining sauce.
Close the top vent of the oven for 3 to 4 minutes to hold the smoke inside and allow it to permeate the lobster flesh.
Remove from the oven onto a hot serving plate. Drizzle over lemon juice and parsley, and season with sea salt flakes.

Tips

Do not overcook the lobster: it only needs a few minutes per side. The flesh is done when it turns opaque and white.
Closing the top vent for the final few minutes adds a beautiful smoky flavour to the lobster flesh.
Reserve and use the lobster innards in the sauce, as they add extra depth.
Position the rack close to the coals for maximum chargrilling effect.
Serve immediately on a hot plate to keep the lobster warm.

More recipes

The cook

Chris Taylor

Fire cook and author

Chris "Chops" Taylor worked as a home economist on MasterChef before turning to fire cooking, and has co-written Fire Feasts and Backyard Baking with DJ BBQ. He co-founded Whittle and Flame charcoal and has taught steak and fire cooking masterclasses on Charlie.

More recipes by Chris Taylor

Frequently asked questions

How do I know when chargrilled lobster is cooked?

The flesh is done when it turns opaque and white. Lobster only needs a few minutes per side, so turn it every 2 to 3 minutes and take care not to overcook it.
Where should the lobster go in the Charlie Oven?

On the cooking rack in the lower part of the oven, close to the coals, with Charlie at 200°C (390°F). Start it shell side down and brush the flesh with the chilli herb butter.
How do I give chargrilled lobster a smoky flavour?

Close the top vent for the final 3 to 4 minutes. This holds the smoke inside the oven so it can work its way into the lobster flesh before you lift it onto a hot serving plate.
Can I make the chilli herb sauce without the innards?

Yes, though the innards add extra depth. Without them, whisk the melted butter with the garlic, chilli, parsley, sea salt and lemon zest, and use it as the basting sauce in the same way.