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
  • salt
  • pepper


  1. 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
  2. To boil the Lobster - drop the lobster tail, shell and all, into boiling water and cook for 3 minutes
  3. 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.
  4. Take 90g of the cooked meat from the shell and cover with the sauce
  5. 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.