Grilled prawn and lobster

11 February, 2022 / words by user

Written by Chef Vickz

Prawns have to be up there with my fave foods. What is so good about prawns is that you can keep the shells and head and make an amazing stock to use for pasta, a bisque, or even prawn oil. Zero waste.





30 min prep / 15 min cooking


Serves 2


8 Jumbo king prawns ( with heads and shells on)
1 lobster tail
2 Garlic cloves, minced
Pinch of sea salt & cracked black pepper
1 stalk of lemongrass, sliced
1 tbsp of curled parsley, finely chopped
¼ brown onion, finely chopped.
1 tbsp of fresh ginger, minced
1 spring onion, chopped

1 tbsp of chopped red chilli pepper
1 tsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1 and a half cups of coconut milk
2 tablespoons of butter
Drizzle of olive oil
Lime wedge for garnish.


– Preheat oven to 180 degrees

– Peel prawns (body only), keep the tail and head on. Make sure you clean out the back of the prawns too.

– Cut the lobster tail straight through the middle on the inside, remove lobster meat but keep the shell for garnish.

– Chop lobster into chunks and combine with prawns.

– Season your seafood mix with salt, pepper, onion powder, garlic powder and paprika and leave to marinate.

– Chop your lemongrass into thin slices, horizontally. Chop your garlic, ginger, spring onion, chilli pepper, onion and parsley and add to seafood mix and leave to marinate for at least 15 minutes. 

– Heat up your pan with a drizzle of olive oil.

– Shake of all the excess marinate before you cook the prawns so the garlic and ginger etc don’t burn in the pan. Cook prawns for 3-4 minutes either side on a medium heat (turn it up if you like a charred look on your prawns).

– Once cooked remove from pan and set aside. 

– Add your chopped ingredients into the pan and cook until onions are translucent. 

– Add your coconut milk and butter and cook just until all ingredients are combined and coconut milk has darkened.

– Whilst your mix is cooking, put your lobster shell in the oven to cook.

– Toss your prawns and lobster in with the sauce for a few mins for the flavour to really set in, but not too much so its rubbery.  

– Take your shell out of the oven and use as a base for your dish.

– Serve on its own as a starter or with some fragrant rice as a main.

Bon Appétit!




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