METHOD
Heat a barbecue or char-grill plate.
Bring a large saucepan of salted water to the boil. Add 1 Rock Lobster to the water, cover and return to the boil as quickly as possible. As soon as it boils, remove Rock Lobster and refresh in iced water. Repeat with remaining rock lobster. Cut Rock Lobsters in half and remove the digestive tract.
Make Cucumber Salad: combine vinegar, sugar, chilli, salt and pepper and mix until sugar dissolves. Add shallots, carrot, cucumber and mint and refrigerate until ready to serve.
Make Lemongrass Paste: place all ingredients in a blender and process to a paste. Spread Lemongrass Paste over the cut sides of the rock lobsters. Arrange them, cut-side up, on the barbecue and cook for 12 minutes, then turn over and cook for a further 6 minutes or so, until the shells have turned bright orange all over, the flesh is opaque and the topping is browned (be careful as it burns easily).
Serve immediately with Cucumber & Carrot Salad.
