Find out how to make Grilled Lobster with Tomalley Mayonnaise as seen in River Cottage Australia!
Whisk the egg, lemon juice, mustard, salt and pepper in a bowl until well combined. Pour the oil in, in a thin stream and very slowly. Keep whisking until the mixture is thick and creamy.
Lift the tomalley from the crays’ heads and stir it into the mayonnaise, making sure all of the tomalley is well broken up. Set the mayonnaise aside until ready to use.
Light your coals and set a BBQ grate over them (wood coals are best).*** While your coals are burning down, season the crays with butter, salt and pepper. Your coals are ready when they are white but not flaming and the grate is hot (flames will burn the delicate flesh and shell of the crays). Put the crays shell side down on the grate.
Grill the crays until the shells are bright red and the flesh is still translucent. Baste with butter while the lobster is grilling. Lobster halves will take 10-15 mins depending on their size while a whole cray will take about 25 minutes. You can turn your cray flesh side down on the grate for a minute if you like your seafood well done. Don’t leave it for too long however, or the fish will be overcooked.
When the lobster is ready allow it to rest for a couple of minutes before serving. Spoon the tomalley mayonnaise into the head cavities, dress with more butter, salt, pepper and a squeeze of lemon.
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