Grilled lobster with Thai herbs, peas and blackened citrus mayonnaise

1. 1

   Boil the lobster for 4-5 minutes, then drain immediately and plunge into ice water to stop it cooking. When the lobster has cooled, peel away the shell.

2. 2

   To make the marinade, blitz all the ingredients together in a blender until smooth. Cover the lobster in the paste and leave in the fridge for 2 hours to marinate. You can cook it straight away but 2 hours in the marinade is ideal.

3. 3

   To make the garnish, blanch the peas in a pan of boiling water, then drain. Wilt the spinach with the warm peas, then mix the peas and spinach with the remaining ingredients and 100ml/3½fl oz of water. Season and set aside.

4. 4

   To make the mayonnaise, heat a chargrill pan over a high heat. When hot, cook the limes until blackened all over. Blend the egg yolk and mustard in a food processor. Gradually add the oil until you have a mayonnaise consistency, then squeeze in the juice from the blackened limes. Season, then set aside.

5. 5

   Return the chargrill pan to the heat. When hot, cook the marinated lobster for a 2-3 minutes until blistered all over. If you're dealing with a larger lobster it might need a bit more time chargrilling!

6. 6

   To serve, spread the mayonnaise on the base of a serving dish, then scatter over the herby peas and top with the lobster.

1 serving ≈ 310 g

Nutrition values are estimates. - means data is unavailable.