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Grilled Bay Lobster Tails with Chimichurri Sauce


Serves 4 | Prep time: 15 Minutes | Cook Time: 10 Minutes


4 Large raw Bay Lobsters

3tbsp butter
Lebanese cucumber

Kewpie mayonnaise
Fresh lemon
Sauce – 
1/4 Bunch parsley – chopped
1/4 Bunch Mint – chopped
1/4 Bunch Coriander – chopped
1 Shallot – diced
1 Jalapeno – diced
Black Pepper
Zest of half a lemon
Juice of 1 lemon
2tbsp Red wine vinegar


  1. For the chimichurri sauce, finely chop the fresh ingredients and grind in a mortar and pestle. Alternatively you can blend in a food processor. Season with salt and cracked black pepper to taste, set aside.
  2. Chop the lobsters in half, clean the heads and then place onto a baking tray. Butter each Bay Lobster, season with salt and place under the oven grill for approximately 4-6 minutes. The bugs cook quickly so checking them regularly is essential. Once cooked, rest for several minutes and then remove the meat from the shells. Douse generously with the chimichurri sauce.
  3. Toast some slices of sourdough with butter and garlic.
  4. To serve, place two slices of cucumber onto your bread, top with the dressed bug pieces, add a few spots of kewpie mayo and finally finish with some more of the chimichurri sauce. Garnish with fresh lemon.



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