Seafood Recipes

BBQ Lobster With Corn And GingerButter

Barbecued lobster and charred corn are finished with ginger butter, grilled green beans and toasted sesame seeds.

BBQ Lobster With Corn And Ginger Butter
8 People
Serves
25 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Modern Australian
Cuisine
The Recipe

About This SeafoodDish

Elevate your outdoor dining with our BBQ Lobster with Corn and Ginger Butter. This recipe features succulent lobster grilled to perfection, paired with sweet corn and a fragrant ginger-infused butter that enhances the dish’s natural flavours. Ideal for summer barbecues or special occasions, this dish is both simple and impressive. Order your fresh lobster from Pearl Seafoods to ensure top quality, delivered quickly across Sydney for a memorable seafood experience.

Ingredients

  1. Cooked lobster – approx. 1.2–1.5kg, split in half or cut into portions (or 2 medium-sized cooked lobsters)
  2. 6 corn cobs, husked
  3. 4 tbsp olive oil (for brushing corn and lobster)
  4. 200g unsalted butter, softened
  5. 2 tbsp fresh ginger, finely grated
  6. 4 spring onions, white parts finely chopped
  7. 1½ tsp sea salt flakes (plus extra to taste)
  8. 250g green beans
  9. 1 tbsp sesame seeds
  10. Lime wedges, for serving
  11. Fresh coriander or parsley, chopped (optional, for garnish)

Method

  1. Preheat the barbecue to high heat. Finely chop the white parts of the spring onions. In a medium bowl, combine the chopped white spring onions, softened butter, grated ginger, and 1½ teaspoons of sea salt flakes. Transfer half of this butter mixture to a small serving dish and set aside.
  2. Brush the corn cobs with olive oil. Grill the corn on the barbecue, turning occasionally, for about 8 minutes or until charred and tender. Brush the charred corn with some of the remaining butter mixture and season with salt. Cut each cob crosswise into four pieces and place them on a large serving platter. Cover to keep warm.
  3. Brush the cooked quarters of 2 x Eastern Rock lobsters with olive oil. Place the lobster quarters, cut-side down, on the barbecue for about 2 minutes to develop char marks. Flip the lobster pieces, brush the meat with the butter mixture, and grill for another 2 minutes to warm through. Transfer the lobsterquarters to the serving platter and cover to keep warm.
  4. Toss the green beans with olive oil to coat them. Grill the beans on the barbecue, turning occasionally, for about 5 minutes or until slightly charred and crisp-tender. Season the beans and add them to the serving platter.
  5. Finely chop the green parts of the spring onions and sprinkle them over the lobster and vegetables. Scatter toasted sesame seeds on top. Finely grate lime rind over the platter and squeeze a little lime juice over thelobster mixture. Arrange lime wedges around the platter. If desired, sprinkle with chilli flakes for extra heat. Serve with the reserved butter mixture for dipping. Enjoy!
From Our Kitchen

Chef's Tip

Lobster is best cooked quickly over high heat so the meat stays sweet, tender, and juicy while picking up light smoky char from the barbecue. Ginger butter adds warmth and richness without overpowering the delicate seafood flavour, while charred corn and lime bring sweetness and freshness to balance the dish. Finishing with herbs, sesame, and citrus creates a vibrant seafood platter that feels relaxed, luxurious, and perfect for entertaining.

FEATURED

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Fresh cooked eastern rock lobster displayed whole on black slate over crushed ice with lemon

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NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 17.0 g
  • Total Carbohydrate 15.0 g
  • Protein 28.0 g
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