كركنكد مع طماطم مشوية وزبدة بالفلفل الحار

Seafood 20 Mins Prep · 30 Mins Cook

1. Place the lobsters in the freezer, if still alive.
2. Light a barbecue. Make sure the coals are to one side of the barbecue to create a cool zone for cooking the food indirectly.
3. Place the tomatoes and chilli directly over the coals and keep turning until evenly charred.
4. Transfer the tomatoes and chilli to an ovenproof dish. Add the garlic and 1 tablespoon of butter. Place the dish on the cooler side of the barbecue then close the lid so that the ingredients gently roast in the butter for 15 minutes.
5. Meanwhile, prepare the lobsters. Remove one from the freezer. Swiftly kill it using a knife through the head and then split in half lengthways. Remove the organs from the head. Carefully remove the tail meat from the shell in one piece. Remove the claws, then crack and remove from shell and separate the claw meat from the cartilage. Repeat the process with the remaining lobsters. Place the lobsters in a large baking tray.
6. Transfer the tomatoes, chilli and garlic from the dish to a blender. Add the remaining butter and blitz until smooth.
7. Pour the butter mixture over the lobster tails and claws. Place the tail meat in the tail shells and place the claw meat in the cavity in the head. Place the lobsters directly over the coals and shut the lid. After 3 minutes move to the cooler side then shut the lid for a further 5 minutes until the lobster meat is cooked. Remove from the barbecue.
8. Chop the parsley and sprinkle over the lobster meat. Serve immediately.

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