Grilled Vietnamese Spicy Scallion Spiny Lobster

Ingredients:

• 2 local spiny lobsters, split in half lengthwise

Scallion Oil:

• ½ cup avocado oil
  
  

• 5 scallions/ green onions, thinly sliced

• 1 tablespoon of Wynn’s Kitchen Sate Sauce
  
  

• 1 teaspoon Son fish sauce
  
  

• Salt and pepper

Instructions:

1. Preheat the grill to medium high heat.

2. Prepare the Scallion oil. Heat the oil in a small saucepan over medium heat. Add the scallion, and as soon as they start to bloom, turn off the heat. Stir in the fish sauce, sate sauce, and a dash of salt. Transfer to a bowl and let it cool. 

3. Prepare the Lobster. Split the spiny lobsters in half lengthwise. Pat dry with a paper towel and lightly season the flesh with salt and pepper.

4.  Brush the lobster with the scallion oil and place the lobster halves flesh down and grill for 3 minutes. Flip the lobster shell side down and brush generously with the scallion oil and continue grilling for another 4-6 minutes until the meat is opaque. 

5. Remove from the heat and drizzle on more scallion oil with a squeeze of fresh lime and serve.

Tip: The scallion oil can be made ahead of time. You can store at room temperature for up to 3 days or in the refrigerator for up to 2 weeks. If refrigerated, bring the scallion oil to room temperature before using.