2 Western Rock Lobsters, cut in half lengthways
Salt & pepper
1 tbsp extra virgin olive oil
For the garlic butter
250g butter, softened
2 cloves garlic, microplaned
1 bunch chopped parsley
For the coleslaw
1 cup wombok cabbage, shredded
1 red chilli, finely sliced
1 knob of ginger, peeled and finely sliced
3 spring onions, finely sliced
1 bunch of chopped coriander
½ tbsp black sesame seeds
½ cup kewpie mayonnaise
Drizzle lobster with olive oil and season with salt and pepper. Place on hot BBQ flesh side down and cook.
For the garlic butter, mash all ingredients together with a spoon.
Turn the lobsters onto the shell side, paste garlic butter into the flesh cavity of each lobster half and turn BBQ to low and cook for a further two minutes.
Mix all the coleslaw ingredients together in a large bowl.
Serve lobsters with coleslaw and a drizzle of lemon.