Preparation time: 20 minutes
2 tablespoons lemon juice
4 tablespoons butter, melted
6 – 10 lobster tails, cleaned
Sauce:
12 granadillas, halved
4 tablespoons butter
2 teaspoons grainy mustard
salt
freshly ground black pepper
Mix the lemon juice with the melted butter for basting the lobster.
To make the sauce: remove the flesh from granadillas. Melt the butter in a small saucepan over a low heat then add the granadilla pulp and mustard. Season with salt and pepper. Set aside the sauce, but keep it warm on the side of the braai.
place the crayfish over a warm fire and quickly turn a couple of times. Baste with the butter- and – lemon juice mix and cook through while turning to prevent burning. Serve with a spoon of granadilla sauce over warm lobster and serve the remaining sauce on the side.