Grilled Lobster with Garlic Chive Mayonnaise

Nothing says “special occasion” quite like fresh-cooked lobster! And nothing helps you barbecue the perfect lobster like BBQ Croc. Lobster shells can be slippery and awkward for most grilling tools. The specially crafted spatula/tongs of the BBQ Croc make gripping the lobster easy and effortless. And the handle is long enough to keep your hands far from the heat of the grill. Try one today!

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4

Ingredients

  • 4 1 1/2 lb lobsters fresh
  • Flavoured oil of your choice
  • Salt
  • Pepper
  • Dijon mustard
  • Lemon Juice

Garlic Chive Mayonnaise

  • 1/2 tsp dry mustard
  • finely grated zest and juice of half a lemon
  • 2 large garlic cloves crushed
  • 3 tbsp chives finely chopped
  • 3/4 cup mayonnaise
  • Salt
  • Pepper

Instructions

  1. Fill a very large pot with water up to 2 inches from the top. Bring to a boil over high heat. Add 2 lobsters, head first, cook 5 minutes. Remove from the pot with your BBQ Croc, place on a work surface to cool. Repeat with the other 2 lobsters.

  2. Place the lobsters on their backs and, using a sharp knife, cut in half from head to tail. Discard the grey matter in the head (inedible). Break the claws with a lobster cracker or a hammer covered with a cloth.

  3. Brush lobster meat with flavoured oil. Salt and pepper generously, brush with a layer of Dijon mustard. Set aside.

  4. Preheat barbecue to medium. Once the grill is smoking heavily, scrape it clean. Lower the heat slightly and oil the grill. Cook the lobster halves, flesh side down, 4-5 minutes, cover partially. Flip and cook for another 3 minutes. Remove the half-lobsters from the grill and drizzle with lemon juice. Serve immediately two per person with garlic chive mayonnaise, basmati rice and a chef's salad.

Garlic Chive Mayonnaise

  1. In a bowl, combine the mustard, lemon juice and lemon zest with the back of a fork. Add the rest of the ingredients. Salt and pepper to taste and mix well. Cover with plastic wrap. 

  2. Refrigerate a minimum of 1 hour before serving so the flavours blend. Remove from refrigerator 30 minutes before serving. This sauce is excellent on sandwiches or with seafood and chicken. You can also serve it as a vegetable dip.