Lobster Mojo de Ajo
This involves you killing the lobster with a knife. It’s actually a quick and humane way to dispatch them, if unsuitable for those who refer to deer as ‘Bambi’ or buy cards with misty kittens on the front. Perfect for the barbecue, this recipe transports me back to happy holidays spent in swimming trunks, sitting on the beer cooler and tossing shells into the sea.
1 x 900g live lobster
For the mojo de aja sauce
First peel all the garlic cloves and chop to medium fine. Put in a small pan and cover with sunflower oil. Bring the oil up to a gentlest simmer and set the heat allowing the little lemonade lines of tiny bubbles to fizz from the garlic. Do not allow to over-heat or boil at any cost or the garlic will burn. Scientific attention is needed
The garlic is ready when it begins to turns an old ivory colour. This will take 10 to 15 minutes. At this point drop in the finely chopped chipotles, the squeezed lime juice and the salt. After thirty seconds since adding these turn off the heat and allow the mixture to stand for at least 3 hours.
The recipe need hardly continue. Forget the lobster and eat the sauce with warm crusty bread. It’s delicious
To cook the lobster, light the barbecue and leave to burn until a light dusting of grey ash covers the coals.
Do not remove the bands from the lobster’s claws until you have killed it as this will only result in severed fingers on the kitchen floor.
When killing your dinner go about it with swiftly as squeamish scrapings on the shell with a knife will only distress the lobster
Lay the lobster flat on a board and hold it down firmly with a cloth to prevent it arching up. Picking up a large heavy knife - deftly and without hesitation drive the point into the middle of its head and to the board. Lever the blade down to cut between the eyes. Turn the lobster round. Put the blade back into where you made the first entry and cut the other way straight down and through the middle of the tail section.
Remove the green parts inside the lobsters head and throw away with the snipped off elastic bands. Taking a rolling pin crack the claws without pulverizing them and leaving the shell on. Brush the tail meat generously with the garlic oil but not the delicious sediment in the bottom. Salt lightly
Put the lobster on the barbecue, flesh side down. Cook for 4 minutes before turning onto the shell side and cooking until it has all turned vibrant red (approximately another four minutes.. (You can also cook the lobster under the grill for 4 minutes on each side.)
Lift off the rack, and put on a serving plate. Spoon over the sauce liberally ensuring you get lots of garlic and chilli from the bottom and less oil. Garnish the empty head cavity with coriander and lime wedges for squeezing.
Serve with cold beer.