Piri-piri lobster with BBQ'd sweet potatoes

Piri-piri lobster with BBQ'd sweet potatoes

  • Time 61minutes
  • Serves 2
  • Difficulty Easy


1 whole cooked lobster large or medium

2 sweet potatoes

For the piri-piri sauce

2 red peppers

1 red onion

4 cloves of garlic

1 lemon

50ml red wine vinegar 

5 red chillies

1 tsp smoked paprika

½ tsp salt

½ tsp ground black pepper 

To garnish

Greek yoghurt

spring onions


To make the piri-piri sauce, deseed and dice the peppers, dice the onion. Roast together at 180c until soft and slightly charred.

Add to a food processor with the rest of the piri-piri ingredients and blitz until smooth.

Add everything to a saucepan and simmer for 20 to 30 mins to thicken.

Split the lobster with a sharp knife, dice the tail meat into 3 or 4 pieces. Crack the claws. Spread the piri-piri sauce over the lobster and leave for 30 mins to marinate.

For the sweet potatoes, add a little oil and sea salt, wrap in two layers of tin foil and place on the BBQ. Cook for 30 mins, turning regularly, until soft enough for a knife to run through easily.

Place the marinated lobsters and lobster claws separately on the BBQ and cook for 6 to 8 mins to reheat. Unwrap the sweet potatoes and place back on the BBQ to char the skins.

Score the potatoes and top with the yoghurt and sliced spring onions.

All Recipes