Grilled Rock Lobster Tail with King Prawns

Sweet, firm Beleaev Rock Lobster Tail paired with the intense, naturally umami flavour of King prawns creates a refined seafood grill with depth and contrast.
Cooked over high heat, the shellfish develop light charring while remaining succulent inside — simple, expressive and beautifully balanced.

Preparation: 10 minutes • Cooking: 10 minutes

Ingredients for 1-2 people

• 1 Beleaev Rock Lobster Tail (frozen, approx. 220 g)    

• 1 large king prawn (raw, shell-on)  

• 1 lemon  

• Olive oil  

• Fine sea salt  

• Freshly ground black pepper

Method

1. Defrost the lobster tail and prawn slowly in the fridge, then bring to room temperature.

2. Using kitchen scissors, cut along the underside of the lobster shell and gently loosen the meat, keeping it attached to the shell.

3. Preheat a grill or barbecue for high, direct heat.

4. Lightly brush the lobster and prawn with olive oil and season with salt and pepper.

5. Grill the shellfish until lightly charred and just cooked through — turning once.
   The lobster flesh should be opaque and tender; the prawn firm with a deep red colour.

6. Finish with a squeeze of fresh lemon juice and serve immediately.

Tip

Shellfish cooked over high heat needs very little embellishment.
Keep seasoning minimal and remove from the grill as soon as it’s cooked — texture is everything.