Lobster with Celery Sauce
- 1 Lobster Tail
- 2 stalks Celery
- 2cm Ginger
- 1 Tbsp Coriander
- 1 red Chili
- 1 clove Garlic
- juice of ½ Lemon
- Roughly chop the celery, ginger, coriander, chili and garlic. Place them in a blender with the lemon juice and a tablespoon of water. Blend to make a sauce. Add salt and pepper to taste
- To boil the Lobster - drop the lobster tail, shell and all, into boiling water and cook for 3 minutes
- To grill the Lobster - cut the back of the shell with scissors, pull the two sides apart, cut through the lobster meat with a knife to butterfly it; place on a grill for 10 minutes.
- Take 90g of the cooked meat from the shell and cover with the sauce
- Serve warm
NOTE: The celery sauce can be refrigerated for 5 days. Make double the quantity and have it with prawns or fish next time.