This type of lobster is particularly slender, about 5-7 inches long, with delicate claws and a beautifully coloured shell. The flesh is so tasty that it doesn't need much seasoning besides lemon and fresh herbs with nice extra virgin olive oil.
Yield: 4 Servings
2 lbs fresh New Zealand Scampi (or similar type of shellfish, such as Langoustines)
3 lemons (about 85g each)
1 cup fresh mint, leaves picked
2 garlic cloves, peeled
1/2 cup extra virgin olive oil, plus more for brushing
kosher salt and freshly ground black pepper
Preheat the grill to high.
Finely mince the mint and grate the garlic using a microplane into a small bowl. Mix with the olive oil and set aside.
Use a sharp knife to split the scampi down the center and scoop out the gooey contents from the heads.
Before cooking the shellfish, start the lemons by simply cutting in half crosswise and placing them cut side down onto the hot grill. Leave them for 5-6 minutes until they are nicely charred.
Brush the flesh of the scampi liberally with olive oil and season lightly with salt and freshly ground pepper. Grill for just 2 minutes on either side, being careful not to overcook.
Drizzle the mint-garlic oil and a squeeze of the lemons over the scampi to serve.