Grilled Lobster With Vietnamese Dipping Sauce
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 4cloves garlic, minced
- 4small hot chilies, seeded and minced
- 3tablespoons sugar
- 3tablespoons Vietnamese fish sauce (nuoc mam)
- 3tablespoons fresh lime juice
- 41½-pound lobsters
- 1teaspoon canola oil
Nutritional analysis per serving (4 servings)
594 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 114 grams protein; 4579 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
- Step 2
Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.
Private Notes
Comments
4581 mg sodium! per serving. Please help me reduce this with substitutions that still taste good please.