Jack’s Picnic Site in Addo National Elephant Park
How to be fancy the simple and easy way
During our holiday in Port Elizabeth me and my hubby bought some lobster tails and decided we are going to attempt cooking them. Since we flew down to PE we were obviously not in possession of cooking gear etc. Nonetheless we wanted to do this! We came across Jack’s picnic site and were pleasantly surprised. There were plenty of stands with built-in braais, picnic tables and shade situated in a well maintained site with a beautiful view! We just bought the bare basics for the cooking and serving of this lovely meal and had to improvise a bit😊 It was absolutely worth it! I will share our picnic-braai-easy-and-simple methods with you.
Ingedients & Utensils
- Lobster tails
- Garlic butter
- Any spices you prefer, we used Robertson’s Fish Spice
FOR THE ROOSTERKOEK :
- Ready made dough you can buy from a supermarket
- Camembert cheese
- Jam or Caramelised onion marmalade
SOMETHING TO DRINK:
- Dry white wine
Light a fire. When you are able to hold your hand about 15cm above the fire for approximately 10 seconds your fire is the correct temperature.
The roosterkoek has a longer cooking time and can thus be placed on the grill about 8 minutes before the lobster. In the photos below we illustrated how to create the dough balls to place on the braai. Position them on the side of the grill where the fire is a bit cooler.
Next you can start preparing the lobster. Take scissors and cut open the bottom part of the shell – on the tummy. Take a knife and/or scissors again and cut each tail in half. The shell side of the tails are going to face downwards most of the time.
First spice the lobster with the spices of your preference, then you’ll butter them with loads of garlic butter…yum!!!! Place them on the grill and while on the fire you’ll squeeze the lemon juice onto the lobster.
You can add the Camembert cheese in the foil package onto the fire about 5 minutes before the lobster and roosterkoek is done.
Lobster: Approximately 15 minutes on the shell side and 3 minutes on the flesh side – flesh must be white.
Roosterkoek: Approximately 20 -25 minutes, depending on the heat of the fire and the size of the roosterkoek.
Camembert cheese : Approximately 5 minutes.
Since we had the bare basic utensils and containers we decided not to make a difficult salad and just added some Clementine naartjies to our plate. The fresh citrus flavour complemented the lobster well.
Add the lobster, slices of naartjie and roosterkoek topped with butter Camembert cheese and jam of your choice to your plate ( in our case a paperplate😊) and pour yourself a nice cold glass of crisp, dry white wine…mmmmm! I personally recommend this lunch and if possible enjoy it in nature, everything tastes even more delicious!