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🍽️ Grilled Lobster

323 kcal · 30 min · 4 servings

Ingredients

• 2 Lobster (each approx. 1 kg)
• Salt
• Pepper
• 3 tbsp Olive oil
• 1 Lemon (sliced)
• 0.5 l Fish stock
• 2 tbsp Fish sauce (Asian market)
• 3 stalks Lemongrass
• 4 Shrimp (ready for kitchen, peeled)
• 1 Egg white
• 1 pinch Sea salt
• 1 tsp Chive rings
• 8 slices Baguette

Instructions

1. 1. Bring 3 liters of lightly salted water with fish stock and lemongrass to a boil.
2. 2. Add the lobsters one by one head-first into the boiling water so the temperature does not drop too much.
3. 3. Cook the lobsters for about 3 to 5 minutes (this is called parboiling).
4. 4. Remove the lobsters from the pot and cut them in half lengthwise with a large knife, but do not cut all the way through.
5. 5. Insert the tip of the knife into the top of the carapace and push the knife down to help open it.
6. 6. Tap the claws lightly with the back of the knife so that heat can penetrate better.
7. 7. Season the lobsters with salt and pepper.
8. 8. Brush the cut surfaces with oil.
9. 9. Insert lemon slices into the cut lobsters.
10. 10. Place the lobsters cut-side down on the hot grill.
11. 11. Roast the lobsters for about 3 minutes.
12. 12. Turn the lobsters over so that the meat side is facing up.
13. 13. Grill the lobsters for another 4 to 5 minutes so that the meat sets quickly and stays juicy.
14. 14. Grind the shrimp in the food processor's blade attachment into a fine paste.
15. 15. Whip the egg whites with the pinch of salt until very stiff.
16. 16. Gently fold in the chives and the whipped egg whites into the shrimp puree.
17. 17. Spread the paste onto the bread slices.
18. 18. Cook the bread slices on the grill until the egg whites are set.

Nutrition per serving

• kcal: 323
• Protein: 34 g · Fett/Fat: 11 g · Carbs: 19 g