Barbecued jerk lobster with coconut rice
by Nathan Outlaw
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Ingredients
Fish & Shellfish
2 lobsters, live, each weighing 600g - 800g
Oils & Vinegars
2 tbsp of sunflower oil
Fruit & Vegetables
2 garlic cloves, chopped
5 bunches of spring onions, trimmed and finely sliced
1 red chilli, deseeded and chopped
lime, zest and juice
1 orange, zest and juice
1 garlic, peeled and finely sliced
Salad & Fresh Herbs
2 tsp fresh ginger, chopped
1 tsp chopped rosemary
1 bay leaf
4 tbsp of chopped coriander
Spices & Dried Herbs
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Store Cupboard
1/2 tsp allspice powder
50g of caster sugar
2 tbsp of soy sauce
300ml of chicken stock
sea salt
140g of basmati rice
100ml of coconut milk