Seafood recipes
Grilled Lobster With Basil Mayonnaise
1 1/2 cups of basil leaves stripped from their stock – (375ml)
3/4 cup of sunflower oil – (175ml)
4 tbsp of olive oil – (60ml)
1 cup of mayonnaise – (250ml)
1 tsp of Dijon mustard – (5ml)
2 tsp of lemon juice – (10ml)
Salt and white pepper – to taste
2 x freshly killed lobsters, cut in half lengthways and cleaned

For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel.

Place in a food processor and add both oils and process to a puree. Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl.

The solids left behind in the sieve can now be discarded. Combine mayonnaise with a splash of basil oil. Add Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. Note – Remainder of basil can be used with pizza, pasta, grill fish or grill shrimp.

Preheat grill to 350°F (125°C) If you have to kill the lobster yourself, freeze the lobster for 2 hours, before placing them into a pot of salted boiling water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh.

Cut them in half. Remove the stomach sac from behind the eyes. Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through. Serve grilled lobster with basil oil mayonnaise.

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