Steps
- 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.
- 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.
- 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 lobster quarters to the serving platter and cover to keep warm.
- 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.
- 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 the lobster 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!
