Piri-piri lobster with BBQ'd sweet potatoes

  • Serves: 2
  • Prep: 60 minutes
  • Difficulty: Easy


1 whole cooked lobster

2 sweet potatoes

for the piri-piri sauce

2 red peppers

1 red onion

4 cloves of garlic

1 lemon

50ml red wine vinegar 

5 red chillies

1 tsp smoked paprika

½ tsp salt

½ tsp ground black pepper 

to garnish

greek yoghurt

spring onions

1. To make the piri-piri sauce, deseed and dice the peppers, dice the onion. Roast together at 180c until soft and slightly charred.

2. Add to a food processor with the rest of the piri-piri ingredients and blitz until smooth.

3. Add everything to a saucepan and simmer for 20 to 30 mins to thicken.

4. Split the lobster with a sharp knife, dice the tail meat into 3 or 4 pieces. Crack the claws. Spread the piri-piri sauce over the lobster and leave for 30 mins to marinate.

5. For the sweet potatoes, add a little oil and sea salt, wrap in two layers of tin foil and place on the BBQ. Cook for 30 mins, turning regularly, until soft enough for a knife to run through easily.

6. Place the marinated lobsters and lobster claws separately on the BBQ and cook for 6 to 8 mins to reheat. Unwrap the sweet potatoes and place back on the BBQ to char the skins.

7. Score the potatoes and top with the yoghurt and sliced spring onions.