Grilled Oosterschelde lobster with chipotle sauce

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Because you can now also have delicious Oosterschelde lobster delivered at home, we came up with a delicious recipe for lobster the Mexican way. The lobster goes briefly under the hot grill with some chipotle sauce, for an addictively tasty dish. Delicious with grilled corn on the cob.


For 2 people:

  • 2 half boiled lobsters (we used the Oosterschelde lobster from Fish Tales)
  • 2 corn on the cob
  • Handful of coriander, finely chopped
  • 1/2 lime, in wedges
  • Maldon sea salt
  • Splash of olive oil
  • Mayonnaise, for the side

For the sauce:

  • 40 ml olive oil
  • 4 garlic cloves, peeled and halved
  • 80 ml chicken stock
  • 1 or 2 chipotles in adobo (from such a can), without the seeds, finely chopped
  • Salt pepper

Oosterschelde lobster is such a luxury product that you will only find it in top restaurants. Because the catering industry is closed due to the corona crisis, Fish Tales helps the lobster fishermen and the lobsters are now for sale online for individuals (delivery throughout the Netherlands and even in Flanders).

Anyway, if you get such a delicious lobster delivered to your home, what do you do with it?

> Also handy:  How to prepare a whole lobster yourself (+ tips for serving)

Culy actually wanted to make an asparagus dish with lobster, but they ran out of asparagus. So on to plan B. And what a delicious plan that turned out to be: grilled Oosterschelde lobster with smoky chipotle sauce and corn. Call it lobster the Mexican way. ole!

Lobster Mexican recipe

Oosterschelde lobster the Mexican way

Preheat the grill of your oven (you can also make this recipe very well on a barbecue!).

Remove the lobster from the package and let it come to room temperature on a cutting board.

Start by making the sauce (the mojo). Heat the olive oil in a saucepan over medium heat. Add the garlic cloves and cook in the warm oil for about two minutes, until soft and starting to brown.

Pour the warm oil into a food processor or blender, along with the stock, the chipotles in adobo, and some salt and pepper. Blend until smooth and return to the pan. Heat over low heat and keep warm.

In the meantime, rub the corn cobs with some olive oil and fry them in a hot pan (can also be used in a grill pan), turning regularly.

Brush the meat of the lobsters with some of the sauce. Place them under the grill for about 3 minutes, until the meat is nicely cooked. Tip: if you can easily get between the meat and the shell with a knife, the lobster is cooked.

Place the Oosterschelde lobster on the plates. Sprinkle the corn on the cob with some lime juice and the Maldon salt and place them next to the lobster. Divide some of the chopped coriander over it and serve with the remainder of the sauce, the mayonnaise and the remaining lime wedges.

Lobster recipe

Source: Culy by
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