Barbecued lobster with mojo de ajo (garlic and chilli sauce)

NB: Live lobsters can be killed humanely by putting them in a plastic bag in the freezer for about half an hour, then piercing them between the eyes with a sharp knife.

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For the mojo de ajo

  • 125-150ml/4-5fl oz light olive oil
  • 1 garlic bulb, cloves peeled and finely chopped
  • 2 chipotle chillies, seeds removed, finely chopped
  • 1 large lime, juice only
  • ½ tsp sea salt flakes

For the lobster

  • 1 x 900g/2lb live lobster, claws bound with elastic bands

To serve