Piri piri is the Angolan name for a type of chilli, and the term came to be used all over the Portuguese empire for hot dishes prepared this way. Now you may think it's a bit extravagant covering a lobster in chilli, but why not? Shellfish and chilli are perfect partners.
2 live lobsters, weighing about 600-700g each
45g (or more to taste) mild red chillies
Half a red pepper, deseeded
4tbsp olive oil
A good pinch of salt
Lemon or lime wedges, to serve
Liquidise the chillies, red pepper, olive oil and salt in a blender until smooth.
Place the lobsters in the freezer for 30 minutes, then halve the lobsters by first inserting the point of a heavy knife through the head then cracking through the shell using the palm of your hand on the back of the knife. Score the flesh with the point of the knife in a criss-cross fashion, then spoon the piri piri sauce over. Leave to marinade for 30 minutes.
Pre-heat the barbecue, griddle pan or a hot grill. Cook the lobster for about 5-6 minutes on each side. Turn them sooner if they are beginning to burn (or move them to a cooler part of the barbecue if that's how you're doing them). Serve with lemon or lime wedges.