There’s no harm in adding a little kick to a lobster in the form of Piri Piri. This makes a great light lunch main course or a substantial dinner starter.
Serves 4
2 cooked lobsters and the claws cracked with the back of a knife
1 lime, quarter into wedges
A couple handfuls of small salad leaves, washed and dried
Sea salt and freshly ground black pepper
For the Piri Piri
1/2 a small onion, peeled and roughly chopped
1 small red pepper, trimmed and roughly chopped
2 medium red chillies, roughly chopped, deeds and all
4 cloves of garlic, peeled and grated
100ml olive oil
The juice of 1 lime
Method
To make the Piri Piri, put all of the ingredients except the lime in a pan and cook gently with a lid on for 2-3 minutes. Add about 60ml of water and simmer for a couple minutes, then remove from the heat, season, add the lime juice and blend until smooth.
Heat a grill to full temperature, place the halved lobsters on a baking tray flesh side up and brush with the Piri Piri. Grill for 6-8 minutes then transfer to serving plates. Arrange the leaves in a little pile and serve any extra sauce in pots with the lime wedges.
