Piri-piri lobster with BBQ'd sweet potatoes

Piri-piri lobster with BBQ'd sweet potatoes

Packed with important nutrients, our lobsters are a luxurious treat for any special occasion. Why not try something new with our tasty Piri-Piri recipe.
  • Time 61minutes
  • Serves 2
  • Difficulty Easy


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 


  • Greek yoghurt
  • Spring onions


  1. To make the piri-piri sauce, deseed and dice the peppers, dice the onion. Roast together at 180c until soft and slightly charred.
  2. Add to a food processor with the rest of the piri-piri ingredients and blitz until smooth.
  3. Add everything to a saucepan and simmer for 20 to 30 mins to thicken.
  4. 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.
  5. 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.
  6. 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.
  7. Score the potatoes and top with the yoghurt and sliced spring onions.

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