BBQ Chili Lobster

6 lobsters or 6 raw tails
4 red chili, finely chopped
3 tbs coriander, finely chopped
2 tsp thai fish sauce
2 tsp sesame oil
1 tbs olive oil
2 tbs honey
Juice of 1 lime
2 tsp ground cumin  

How to cook:

1.       Marinade: Mix all the marinade ingredients together in a large bowl. Place the lobsters on plates and pour over the marinade. Cover the lobsters and place them in the refrigerator to marinate for 30-60 minutes before cooking.

2.       To Cook: Place the lobsters with their claws flesh side down on a moderate-high barbecue. Cook the lobster for 5-8 minutes on each side. Alternatively cook the lobsters under a hot grill. The lobster shell should be red when they are ready and the flesh should be pink and white.

3.       To Serve: Serve lobsters on each plate on a bed of coriander and a slice of lime. Accompany the lobster with salad or rice.

Chili Scallops

14 scallops
1½ tbs butter
1 small onion, sliced
2 tsp garlic, pureed
2 tsp ginger, pureed
3 tbs red chilies cut into long slivers
1 tsp fennel seeds, crushed
½ tsp ground cumin
1 tsp ground turmeric
2 tbs coconut milk
1 tbs water
2 tbs coriander leaves, chopped
extra red chilies cut into long slivers
salt

How to cook:

1.       Melt butter and gently fry onions until soft.

2.       Add the pureed garlic, ginger, chili, fennel, cumin and turmeric and continue to fry for two or more minutes.

3.       Stir in the scallops and coat them with the spice mixture. Add the coconut milk, water and salt to taste and simmer gently until scallops are tender.

4.       Garnish with the chopped coriander leaves and long slivers of red chilies.

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