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Ricky Taylor is an American racing driver, most notably in the IMSA Weathertech Sportscar Championship. Taylor says, “Here is my Peri Peri Lobster recipe for the EGG; Peri Peri powder might be a little hard to find but it has a unique flavor. I used Robertson’s Peri Peri powder, but you can also buy it on at Peri Peri powder Africanhut.com. Peri Peri combines unmistakable flavor with a kick of heat!”
4 medium lobster tails
Juice of 3 lemons
1 clove of garlic, minced
1 tbsp olive oil
3 tbsp salted butter
½ tsp Peri Peri powder
½ tsp salt
1 tsp white wine vinegar
2-3 cups cooked white rice
Set the Big Green Egg for direct cooking without the convEGGtor at 375°F/191°C.
For the Peri Peri sauce: Oil a Stir-Fry and Paella Pan with the olive oil; place on the grid and add garlic. Stir the garlic for 1-2 minutes. Add the lemon juice until hot but not boiling. Add the butter, Peri Peri, salt and the white wine vinegar (½ tsp of Peri Peri is quite spicy, adjust that amount to taste).
For the lobster: Clean and butterfly the lobster tails, baste with ¼ of the sauce.
Place the lobster on the EGG meat side down for 8 minutes, basting throughout.
Remove the lobsters from the shells and serve over rice; drizzle with remaining Peri Peri sauce.
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