BBQ Lobster Rolls

(MAKES 4)

4 brioche hotdog rolls

2 whole cooked lobster, cut in half

225g salted butter

4 cloves garlic, finely minced

3 birds eye chilis, finely chopped

100g mâche lettuce leaf (otherwise know as corn salad or lamb’s lettuce, but you can use any baby leaves)

1 baby cos lettuce, leaves pulled

2tbs chives, finely chopped

6 baby red radish, finely shaved

Lemon wedges wrapped in muslin and kettle chips (crisps) to serve

METHOD

Combine mâche, cos leaves, radish and chives. 

Dress with oil salt & pepper just before serving as the baby leaves will wilt. 

Preheat a bbq grill to medium/high. 

In a small sauce pan, melt butter along with garlic and chilli. 

Allow this to bubble softly but not boil and burn. 

Brush lobster flesh with some butter and grill flesh down until lightly charred. 

Remove from heat, and gently pry flesh from the shell. 

Slice lobster flesh into large chunks and place back into shell. 

Return to bbq, this time, flesh side up and drizzle each with at least a tablespoon of butter. 

Serve the lobster warm on a platter, with fresh buns, the salad, lemon wedges, remaining chilli garlic butter and kettle chips (crisps) to crumble on top. 

Be prepared to lick your elbows. 

PHOTO WILLIAM MEPPEM FOR CULTIVER