2 x 450g green Rocklobsters (see notes)
2 tablespoons chopped lemongrass, white part only
2 cloves garlic, roughly chopped
1 small red chilli, seeded and roughly chopped
1 teaspoon peanut oil
Salt flakes and freshly ground black pepper, to taste

 

Cucumber Salad
2 tablespoons rice vinegar
1 tablespoon castor sugar
½ small red chilli, sliced into rings and seeded
Salt flakes and freshly ground black pepper, to taste
2 red shallots, finely sliced (see notes)
1 small carrot, peeled and cut into matchsticks
1 small cucumber, peeled, seeded and finely sliced into half moons
⅓ cup chopped cashews, toasted (see notes)
10 mint leaves, torn

Heat a barbecue or char-grill plate.

Place the chilled Rocklobsters (see notes), legs-down on a chopping board, insert the point of a sharp knife into the head between the eyes and cut through the head. Turn the Rocklobster around and continue to cut through to the tail and split open. Remove the vein.

Pound or puree the lemongrass, garlic, chilli, oil, salt and pepper into a paste, using a mortar and pestle or blender. Spread the paste over the cut sides of the Rocklobsters, arrange them, cut-side up, on the barbecue and cook for 6-8 minutes, turn over and cook for a further minute or 2, until the shells have turned bright orange all over, the flesh is opaque and the topping is browned (be careful as it burns easily).

Meanwhile, make Cucumber Salad: combine vinegar, sugar, chilli, salt and pepper and mix until sugar is dissolved. Add shallots, carrot, cucumber, cashews and mint and refrigerate until ready to serve.

Serve immediately with cucumber salad.