BBQ Lobster with Corn and Ginger Butter

BBQ Lobster with Corn and Ginger Butter

Ingredients:
3 spring onions, white and green parts, divided
300 grams unsalted butter, softened

3 tbs finely grated fresh ginger

6 corn cobs, husks and silk removed

Olive oil for coating

6 Lobster tails, halved lengthways

400 grams green beans, trimmed

1 tbs sesame seeds, toasted

2 limes

Crushed chilli flakes, to serve (optional)

Directions:

1. Prepare a barbecue for high heat. Finely chop white parts of spring onions. In medium bowl, combine the white parts of the spring onions, butter, ginger and 1 1/2 tsp sea salt flakes. Transfer half of the butter mixture to a small serving dish and reserve.

2. Brush the corn with oil. Barbecue the corn, turning occasionally, for 8 mins or until charred and tender. Brush the corn with a little of the remaining butter mixture. Season with salt. Cut each corn cob crossways into four pieces and place on a large serving platter. Cover to keep warm.

3. Meanwhile, brush the lobster tails with oil. Barbecue the lobster tails, cut-side down, for 3 mins or until char marks appear on the meat. Turn over lobster tails, brush the meat with the butter mixture and cook further 3 mins or until cooked through. Transfer to the serving platter. Cover.

4. Toss green beans with enough oil to coat. Barbecue, turning, for 5 mins it until slightly charred and crisp-tender. Season and transfer to serving platter.

5. Finely chop green parts of the spring onions. Sprinkle the sesame seeds and spring onions over the lobster mixture. Finely grate lime rind and sprinkle over the platter. Quarter limes and squeeze a little lime juice over lobster mixture and arrange lime wedges on platter. Sprinkle with the chilli flakes, if using. Serve with the reserves butter mixture

Recipe from Coles Free Magazine November 2019 issue