Show- stopper Charred Tandoori Butter Seafood

2 corns on the cob

1 whole WA Rock Lobster (split lengthwise)*

2 thawed raw lobster tails (split lengthwise)*

500g peeled large raw prawns 

Olive oil

50g unsalted butter

1 tsp The Spice People Indian Tandoori BBQ Seasoning

Zest and juice 1 lime

1 lemon, cut in half

Fresh coriander, to serve

Preheat BBQ to high heat. Cook corn in a pot of boiling water for 6 minutes until tender, drain. 

Meanwhile, brush the exposed flesh of the lobster and prawns with olive oil.

In a small saucepan set over the grill, melt butter with the tandoori spices, lime juice and lime zest until fully combined. Remove from heat to prevent burning. 

Meanwhile, place raw lobster tail halves flesh-side down on the grates for 3–4 minutes to get a hard char. Place prawns on the barbecue plate.  

Flip lobsters shell-side down, add cooked corn cobs and baste both with the spiced butter. Grill for another 3–4 minutes until flesh is opaque and cooked through. Turn corn occasionally. Baste prawns with the butter and cook until opaque pink. 

Meanwhile, place the cooked lobster and halved lemon on the barbecue flesh side down for 2 minutes to get a char on the meat  and lemon and to warm them through. Flip the lobster and baste the meat with the butter. 

Transfer all seafood to a large platter, cut corn into smaller pieces. Serve with remaining warm melted Tandoori butter on the side, charred lemon and coriander leaves.

*Preparing Lobster: Whole WA rock lobsters come cut in half or you can ask your fishmonger to cut and clean it for you. For lobster tails, use a sharp chef’s knife to press straight down through the centre of the tail to achieve a clean split without crushing the shell. Remove the intestinal tract running down the tail before grilling.

How Not to Overcook Delicate Meats: Lobster and prawns cook very quickly over high heat. Keep flesh-side grilling brief (3–4 minutes max) to set the
char, then finish shell-side down so the shell acts as an insulator, gently cooking the meat in spiced butter without making it rubbery.