Grilled Lobsters with Southeast Asian Dipping Sauce

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant grilled lobster dish brings a vibrant, Southeast Asian twist to a classic seafood favourite. By lightly parboiling the lobsters before finishing them over hot coals, you ensure the meat remains succulent and tender while absorbing a delicate smoky flavour. The accompanying dipping sauce, balanced with salty fish sauce, zesty lime, and a hint of chilli heat, provides a refreshing contrast to the rich, sweet lobster meat.

A sophisticated choice for a dairy-free main course, this recipe is ideal for alfresco entertaining or a special weekend treat. Much of the preparation can be done in advance, leaving you free to enjoy the fragrant aromas of fresh coriander and mint as you baste the shells on the grill. Serve on a large platter with plenty of lime halves for a truly impressive summer feast.

Ingredients for Grilled Lobsters with Southeast Asian Dipping Sauce

six 575g live lobsters
3 dientes de ajo
80ml Asian fish sauce
80 ml de jugo de lima fresco
80ml packed brown sugar
3 cucharadas de agua
1 1/2 teaspoons Asian chilli paste
1/4 cup packed fresh coriander leaves
1/4 taza de hojas de menta fresca compactadas
Garnish: lime halves

How to make Grilled Lobsters with Southeast Asian Dipping Sauce

Bring an 8-quart kettle three fourths full with water to a boil for lobsters.

Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chilli paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.

Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.

When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)

Prepare grill.

Chop coriander and mint and stir into dipping sauce. Measure out 60ml dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.

Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.