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

  • 1 tbsp of sunflower oil
  • 1 tsp sunflower oil

Fruit & Vegetables

  • 2 garlic cloves, chopped
  • 1 bunch of spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and chopped
  • lime, zest and juice
  • 1 orange, zest and juice
  • 4 spring onions, trimmed and finely sliced
  • 1 garlic, peeled and finely sliced
  • 2 limes, halved

Salad & Fresh Herbs

  • 2 tsp fresh ginger, chopped
  • 1 tsp chopped rosemary
  • 1 bay leaf
  • 1 tbsp of chopped coriander
  • 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
  • 200ml of chicken stock
  • sea salt
  • 140g of basmati rice
  • 100ml of coconut milk
  • 100ml of chicken stock