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Grilled Lobsters with Southeast Asian Dipping Sauce

Grilled Lobsters with Southeast Asian Dipping Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant grilled lobster dish brings a vibrant, Southeast Asian twist to a classic seafood favourite. By lightly parboiling the lobsters before finishing them over hot coals, you ensure the meat remains succulent and tender while absorbing a delicate smoky flavour. The accompanying dipping sauce, balanced with salty fish sauce, zesty lime, and a hint of chilli heat, provides a refreshing contrast to the rich, sweet lobster meat.

A sophisticated choice for a dairy-free main course, this recipe is ideal for alfresco entertaining or a special weekend treat. Much of the preparation can be done in advance, leaving you free to enjoy the fragrant aromas of fresh coriander and mint as you baste the shells on the grill. Serve on a large platter with plenty of lime halves for a truly impressive summer feast.

Ingredients for Grilled Lobsters with Southeast Asian Dipping Sauce

six 575g live lobsters
3 dentes de alho
80ml Asian fish sauce
80ml de suco de limão fresco
80ml packed brown sugar
3 colheres de sopa de água
1 1/2 teaspoons Asian chilli paste
1/4 cup packed fresh coriander leaves
1/4 cup packed fresh mint leaves
Garnish: lime halves

How to make Grilled Lobsters with Southeast Asian Dipping Sauce

Bring an 8-quart kettle three fourths full with water to a boil for lobsters.

Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chilli paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.

Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.

When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)

Prepare grill.

Chop coriander and mint and stir into dipping sauce. Measure out 60ml dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.

Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.