Grilled Lobster with Tamarind

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

  • About

This will impress friends and family with its wonderful sweet and sour flavour. I love the fruitiness that the tamarind brings to this dish. The sauce is also good with other seafood such as crabs and prawns.


  • 1 × 700–800 g (1 lb 9–12 oz) live lobster


Kill the lobster humanely, halve lengthways and clean well.

Pound the coriander roots, garlic and shallots in a mortar with a pestle to form a fine paste. Heat 2 tablespoons of the oil in a wok until just smoking and stir-fry the paste