Barbecued Lobster with Sea Vegetable and Potato Salad
Long before we had the pub Mr P and I used to make regular visits and foodie pilgrimages to Suffolk. We found the Suffolk coast line most intriguing and we simply fell in love with the abundant food that the county had to offer both land and sea. We have met some wonderful people along the way. We bought the most delicious seafood from Pinney’s of Orford. Their lobster are simply magnificent.
This barbecued lobster recipe is something special. It’s the kind of dish I cook when I want to impress someone. I wrap the lobster in soaked ceder wood sheets and then cook it on the barbecue the results are fantastic as the lobster inside steams while it is lightly smoked at the same time. The secret is that the barbecue must be fairly cool so that it cooks slowly before the soaked wood drys out and catches fire.
Ingredients & Method
For the barbecue lobster
- 1lb lobster
- 2tbs extra virgin olive oil
- Sprigs of fresh herbs such as savoury, thyme and rosemary
- 2 Cedar wood sheets soaked for one hour in cold water
- 4 spears of asparagus
For the sea vegetable and potato salad
- 8 boiled new potatoes, skin on
- 150g samphire
- 2tbs sea purslane
- 2 rashers of smoked back bacon
- 2 tbs blanched and popped broad beans
- 1tsp grain mustard
- 1tsp balsamic vinegar
- 1tbs extra virgin olive oil
- Sea salt and freshly cracked black pepper
For the barbecue lobster, bring a large pan of water to the boil. Make sure that the lobster fits before you start. Once the water is boiling rapidly place the lobster inside and cover the pan with a lid. Cook for 4 minutes, remove the tail from the body, I wear thick rubber gloves to protect my hands and return the claws to the boiling water for a further 3 minutes.
Cool both the tail and claws in ice water.
Prepare the tail: Crush the shell with your hands, this will make serving easy and ensure that the smoke penetrates the tail. Brush the tail with some of the oil, wrap it in one of the soaked cedar sheets together with a generous amount of the fresh herbs, roll the wood up and secure with kitchen string.
Prepare the claws: Use a small light hammer to remove the shell from the claw meat. Glaze the meat with some of the oil, place the asparagus and the remainder of the herbs in a second soaked cedar wood sheet with the lobster meat, rolling the mixture up in the soaked cedar wood sheet secure with kitchen string.
Cook the parcels on a mild heat on the barbecue. I like to cook them on the cooler parts of the barbecue so that the soaked wood does not dry out too quickly nor burn too fast. If you are using a barbecue with a lid use the lid to encourage the smoking, barbecue for about 10 – 12 minutes over low heat.
In the meantime prepare the sea vegetable and potato salad. Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan. In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette. Cut the cooked potatoes in half and mix with the warm vinaigrette. Chop the bacon into small pieces and mix with the potatoes, broad beans and samphire. Add half of the sea purslane and season to taste.
Serve smoked lobster with the potato and sea vegetable salad and garnish with the rest of the sea purslane.