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Stone Bake Wood-Roasted Lobster

This Lobster recipe comes out juicy and wood roasted to perfection! Great for
a special occasion!

Cooked Wood Roasted Lobster

Serves Six

  • 6 lobsters, weighing about 1½ pounds each
  • 2 dried red chillies, crumbled
  • coarse sea salt and freshly ground black pepper
  • 6 lemons
  • 1 tablespoon dried oregano
  • 120ml extra virgin olive oil
  • 3 large red chillies, seeded and chopped
  • Handfull of chopped flat-leaf parsley
  • A nice wedge of butter

Oven Environment:

Roasting Environment, see our Cooking Techniques


Place Lobsters face down on a board. Use a sharp pointed knife to split them down the center. Remove the little sack found near the head. Crack the claws so that you can easily pick the flesh out when the lobster is cooked.

Season the flesh of the Lobsters with Salt, Pepper and dried Chilli, sprinkle with Oregano, and squeeze the juice of 2 Lemons over it. Place on a oven proof grill, see our Cookware, and roast in 475° F wood fired oven for 7 minutes.

The shell of the lobster should turn vibrant red and the flesh should gently brown.

The Sauce:

Mix the oil with the chopped fresh Chilli and Parsley and a tablespoon of Lemon juice in an oven proof dish, see our Cookware, and cook on a high heat in the wood fired oven for about two minutes, add the butter and heat until butter has melted, stirring constantly.

Drizzle the sauce over each Lobster.

Serve with Lemon wedges and homemade Chunky Chips.