Wood-roasted Lobster

This lobster comes out juicy and wood roasted to perfection. A great treat for a special occasion!

For 6

6 lobsters, weighing about 1½ pounds each
coarse sea salt and freshly ground black pepper
2 dried red chiles, crumbled
1 tablespoon dried oregano
3 lemons
¼ cup extra virgin olive oil
3 large red chiles, seeded and chopped
¼ cup chopped flat-leaf (Italian) parsley
6 lemon wedges

Place lobsters face down on a board. Use a sharp pointed knife to split them down the center. Remove the little sac 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 chile, sprinkle with oregano, and squeeze over the juice of 2 lemons. Place on baking sheet or free-standing grill and roast in 475° F wood fired oven for 15 minutes. The shell of the lobster should turn red and the flesh should gently brown.

Mix the oil with the chopped fresh chile and parsley, then add a tablespoon of lemon juice. Drizzle this sauce over each lobster. Serve with lemon wedges.

Buon appetito from Los Angeles Ovenworks!

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Los Angeles Ovenworks, located in Southern California, offers the finest Italian wood burning pizza ovens for home and backyard, as well as cooking tips and authentic Italian recipes.

I love my oven and enjoy how it naturally brings family and friends together to experience an unbelievable interactive backyard cooking experience. Food prepared in the oven tastes incredible.

W. Eklund
Orange County, California