Chili lobster

Chilli lobster



For the Vanilla Mayonnaise

  • 1 Large egg yolk
  • 1 Whole large egg
  • 15g Dijon mustard
  • 5g Salt
  • Seeds from 2 vanilla pods
  • 350g Groundnut or grapeseed oil
  • 20g White wine vinegar

For the Chilli sauce

  • 35g Olive oil
  • 20g Onion, peeled and finely chopped
  • 20g red chilli, finely diced
  • ¬æ tbsp Sweet paprika
  • 30g Lemon juice
  • 1 tsp Garlic cloves, finely chopped
  • ¬æ tsp Thyme, freshly chopped
  • Salt and black pepper
  • 10 Small Lobsters
  • Lemon


Vanilla Mayonnaise
Combine the eggs, mustard, salt and vanilla seeds in a bowl. Using a hand blender, blitz the ingredients together. Slowly add in the oil, a little at a time. When the mayonnaise has emulsified, stir in the vinegar. Cover until needed.

Chilli sauce
Combine all of the ingredients for the chilli sauce and place in the fridge, covered, overnight. Cut the lobsters in half, lengthwise, clean and place a skewer from the top, halfway through. Season with salt and pepper, then coat with some olive oil. Add some of the chilli sauce on the flesh side. Place them on a hot grill or barbecue for approximately 2 minutes on each side. Once cooked, remove from the grill and place them on a platter. Squeeze some lemon juice on top. Serve with the Vanilla Mayonnaise.