Samphire, also known as sea asparagus grows wild on sea cliffs and in rocky coastal areas.
The succulent young leaves can be stir fried, pickled or used fresh in salads. It is salty to taste.

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  • 2 kg South Australian Lobsters in 12 pieces

  • 3 Squid Tubes cleaned, scored criss-cross

  • Extra Virgin Olive Oil

  • sea salt

  • freshly Ground black Pepper

  • 4 Cloves Garlic

  • 0.5 bunch Mint leaf

  • 0.5 bunch coriander leaf

  • 3 long green chilli's split, de-seeded and chopped

  • 1.5 lemon Lemons juiced

  • 3 long Green shallots in rounds

  • 1 cup Samphire blanched

  • 3 long Red chilli's split, de-seeded and finely sliced


  • 1.

    Place the pieces of lobster on a hot BBQ grill with extra virgin olive oil and salt.

  • 2.

    Add extra as you turn it.

  • 3.

    Be careful not to overcook it. When the lobster is close to being cooked, throw the squid on the BBQ and char grill until just cooked.

  • 4.

    In a mortar and pestle, make a dressing by crushing thegarlic with a little salt and the green chilli.

  • 5.

    Add the mint and coriander, lemon juice, olive oil and lots of pepper.

  • 6.

    In a separate bowl, mix the shallots with the samphire and red chilli.

  • 7.

    Add the dressing then toss the lobster and squid through.

  • 8.

    Serve the lobster, squid and samphire on a large platter.

  • 9.

    Serves four as a shared dish.

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