Regi Dean's Recipes



Recipe:   Grilled Lobster (Apicius 399) 



Category: Main

Author:   

5/4/00









Grilled Lobster (Apicius 399) 

Serves two 



Ingredients 

1 lobster 

1 Tbs. coriander 

1/3 cup garum 

Pepper to taste(no dammit lots!) 

2/3 cup wine vinegar 

1 Tbs. olive oil 



Split the lobsters in half lengthways and remove the bitter, intestine and 

stomach sac.  Make a basting sauce of the remaining ingredients by 

grinding them together with a pestle & mortar.  Brush the lobster flesh 

with the sauce and grill, flesh side down first to colour the shell.  After a 

couple of minutes turn the lobster over and grill flesh side up.  Baste the 

lobster regularly to prevent it drying out.  Cooking time depends on the 

lobsters weight but 15-20 minutes should be plenty. 



This dish could also be prepared, indeed is probably best prepared, on a 

barbecue.  Care should be taken not to allow the flesh to stick.  In this 

case I would recommend starting it flesh side to the grill and then doing 

the majority of the cooking shell side down whilst basting the top. 



This dish is taken and slightly adapted from "A Taste of Ancient Rome" 

by Ilaria Gozzini Giacosa.  Buy one today! (I should be on commission)