I'm going to show you how to barbecue a lobster tail.
But before we do anything else, we need to cut the lobster in half.
These are actually alive - they need to be alive.
You can't have a lobster sticking around for too long.
Sorry, old boy, you're about to meet your maker.
If they're around for too long, that's it.
There's a little cross up here, and what you do is you just stick the knife straight in,
all the way down like that- don't worry too much, it's more nerves than anything else.
There we go!
As you can see, it's still moving around a bit but it is, I assure you, very much dead.
What I'm going to do now is just a little clean-up and then we'll get going.
Take all of this out.
What I've done is just cleaned him up so I've just washed out the sac and the brain and
I'll just twist off the claw because, really, all we want on the barbecue are the tails.
So, I'm just going to do that one more time with his friend and then we're going to cook
them up on the barbecue.
He's definitely not - he's half the man he used to be.
Those are now ready to go on shell side down; put those on.
As you can see, the claws have been taken off.
What you want to do is just use that shell to keep all those juices in and to create
a sort of protective barrier and then what we'll do is turn them the other way around
just to finish them off.
They are dead, I can assure you, it's just nerves that are moving.
But as you can see, those are nicely cooked; they're sort of at least three-fifths of the
way cooked, so I'm just going to turn them the other way.
I did want to keep them that way for two reasons, well, the barbecue is very hot.
We just want to finish them off on the other side.
I think the thing is you don't want to spend too much time cooking the other way around
because all the juices drip out and they do dry out quite quickly.
What I'm going to do with these once they're cooked through is just scrape the tails out
of the shells, chop them up, dress them up with a bit of salad, add some chili and maybe
just a little bit of garlic, and they're going to be absolutely delicious.
So, now, back at the kitchen, look at that, absolutely gorgeous.
Take out that flesh.
Right, so I've now taken out the flesh and I'm going to do a couple of other things.
I've got some chili and some garlic, right, and I've got some butter which I have in a
pan here and I think that's probably about as much as I need.
Don't want any more than that.
I'm just going to throw some garlic that I've already prepared in advance.
That goes on the pan and I'm just going to cook that through with a little bit of chili,
really until the chili just goes brown.
Any more than that and it'll start to burn.
If it burns, it defeats the whole point of the object.
Once that's cooking up, I'm just going to prepare up the lobster.
I'm turning the heat off now, so that's going to cook in residual heat and just look at
that.
It's just beautifully cooked.
Right, so the chili goes on.
What we're going to do now is just add a bit of olive oil to some leaves, stick those on
top just for a bit of extra color like that.
And there you have how to barbecue lobster tails and turn it into the most beautiful
salad with chili and garlic.