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.
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
Heat a grill or barbecue to hot. Brush the lobsters with the remaining oil and place them, cut-side-down, on the grill. Cook for 3–4 minutes, then turn and cook until just cooked through. Leave to rest for 5 minutes in a warm place.
Chop each lobster half into three pieces and arrange on a plate. Drizzle the sauce over the top to serve.
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