Serves 4 | Prep time: 15 Minutes | Cook Time: 10 Minutes
4 Large raw Bay Lobsters
1/4 Bunch parsley – chopped
1/4 Bunch Mint – chopped
1/4 Bunch Coriander – chopped
1 Shallot – diced
1 Jalapeno – diced
Zest of half a lemon
Juice of 1 lemon
2tbsp Red wine vinegar
- 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.
- 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.
- Toast some slices of sourdough with butter and garlic.
- 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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