4 oz. Southern Recipe Small Batch Sea Salt and Cracked Black Pepper Pork Rinds
1 cup Coconut Yogurt
1⁄2 cup Golden Curry Sauce, Prepared from a Jar
5 Tbsp. Fresh Lemon Juice
1 Bunch Parsley, Chopped
1 1⁄2 tsp. Kosher Salt
2 Whole Live Lobsters (1 1⁄2 lb. average each)
1 oz. Olive Oil
1⁄2 tsp. Kosher Salt
1⁄2 tsp. Ground Black Pepper
In a mixing bowl, combine the yogurt, curry sauce, lemon juice and salt with a whisk until completely smooth and incorporated. Turn your grill to high and close the lid to pre-heat while we prepare the lobsters.
Next, place your live lobster on a cutting board facing you. With one hand on the tail, take a medium Chef’s Knife (blade facing you) and insert the tip of the knife through the shell and head pressing down to cut it in half. Turn the lobster and repeat the splitting cut down the tail until the lobster is in two long halves.
Season the meat with a pinch more of salt, a few cranks of a peppermill and a drizzle of olive oil, completely coating the meat so as not to stick to the grill.
Once the grill is at maximum heat, open the lid and place the lobsters meat side down on the hot, clean grill grates. Let the lobsters cook to sear the meat side about 3-4 minutes, look for grill marks then turn to the shell side.
Now with the meat side up, spoon in your curry yogurt mix to coat the meat and fill the shell with the tasty sauce. Next, sprinkle the lobsters with chopped parsley and crushed Southern Recipe Small Batch Pork Rinds. The sauce will bubble in the shell and the rinds will crisp and release their pork flavors.
Close the lid to the BBQ and let the lobsters roast for about 10 minutes, the meat will be firm and coated in flavor. Remove the lobsters to a tray and serve with fresh lemon wedges, (4) lobster claw cracker tools, the remaining Coconut Yogurt Curry Sauce for dipping, and some extra pork rinds.