Grilled Lobster With Vietnamese Dipping Sauce
Updated October 24, 2019
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
4 cloves garlic, minced
4 small hot chilies, seeded and minced
3 tablespoons sugar
3 tablespoons Vietnamese fish sauce (nuoc mam)
3 tablespoons fresh lime juice
4 1 ½-pound lobsters
1 teaspoon canola oil
Nutritional analysis per serving (4 servings)
15 grams carbs; 864 milligrams cholesterol; 594 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 4579 milligrams sodium; 114 grams protein; 12 grams sugar
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.