•   2 lobsters (400 gr, cut in half fresh and alive. Ask your fishmonger to cut them in half and crack the claws.)
  •   2 tbsp soy oil

Ron: “Buy the lobsters from a quality fishmonger and ask him to cut them in half and crack the claws.”

For the sauce:

  •   2 tbsp soy oil
  •   50 gr shallot brunoise
  •   30 gr carrot brunoise
  •   40 gr celery brunoise
  •   ½ finely chopped red pepper
  •   2 cloves of garlic
  •   50 gr cognac
  •   Pepper and salt
  •   500 ml tomato coulis
  •   1 tbsp chopped flat-leaf parsley
  •   1 tbsp chopped fresh tarragon


  • 4 slices of sourdough bread
  • 1 clove raw garlic
  • 4 tbsp olive oil


  • mixing bowls
  • Crockery
  • Microplane grater
  • Spoons
  • whisk


  •   Preheat the WWOO Braaimaster.
  •   For the sauce: cut the vegetables nicely into even brunoise and wash them briefly, pat them dry.
  •   Heat the oil on the BBQ and fry the vegetables shortly (don’t let them change color).
  •   Deglaze the vegetables with the cognac, watch out for the flame!
  •   Add the tomato juice to the vegetables and reduce to the desired thickness.
  •   Add the chopped fresh herbs to the vegetables, and season with salt and pepper to taste.

Ron: “Delicious when served with a crispy leaf salad!”