There’s nothing quite like being in the cockpit listening to the sounds of relaxing tunes and flavoursome food sizzling and experiencing the aromas of culinary creations with close friends celebrating good times aboard your luxury Riviera or Belize motor yacht.

Featuring over 100 of the best recipes from Club Marine Magazine’s resident international chef Bart Beek, the hugely popular Gourmet Delights cookbook is inspired by mouth-watering dishes from right around the world, and have been included specifically with boat barbecues in mind.

Acclaimed international chef Bart Beek.

“Use the best ingredients, use them well and you will get a great dish – one that will become part of your personal repertoire and make your family and friends go: WOW,” says Club Marine Magazine’s resident international chef, Bart Beek.

Below, we share one of Bart’s favourites: Flame-grilled lobster with roasted garlic aioli

Bon appetite!

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Flame-grilled lobster with roasted garlic aioli

This is a very easy way to prepare a cooked rock lobster. It’s split into two, gently heated on a flame grill and basted with lemon and parsley butter.

Preparation time: 15 minutes

Cooking time: 1 hour for garlic, 6 minutes for lobster

Serves: 2 (one half tail per person)

Ingredients:

• 600g cooked lobster
• 60g butter, melted
• 2 tablespoons of parsley, chopped
• 2 tablespoons of lemon juice
• Salt flakes and freshly cracked black pepper, to taste
• 1 lemon

Roasted garlic aioli:

• 1 head of garlic
• 1 tablespoon of extra virgin olive oil
• 2 egg yolks, at room temperature
• 1 teaspoon of Dijon mustard
• 1 tablespoon of white wine vinegar
• ½ teaspoon of salt
• Pinch of white pepper
• 150ml extra virgin olive oil
• 150ml vegetable oil
• 1 tblsp snipped chives

Salad:

• 2 cups of mixed lettuce leaves
• 1 tablespoon of lemon juice
• 3 tablespoons of extra virgin olive oil

Method:

To make the aioli, cut the top quarter off the garlic head so that the cloves are partly exposed and drizzle with one tablespoon of olive oil. Season the garlic and wrap in aluminium foil. Place in a pre-heated oven set at 160ºC for one hour. Leave to cool, then squeeze out the cloves and mash until smooth.

Combine the egg yolks, mustard, vinegar and seasoning. Whisk well then slowly incorporate the two oils, a few drops at a time at first, then more as the mixture thickens.

Blend in the garlic purée and chives and check for correct seasoning. The addition of a tablespoon of cold water will lighten the mixture, if needed.

Split the cooked lobster in half and remove the head sac, feathery gills and intestinal tract.

Combine the melted butter, chopped parsley, lemon juice and seasoning.

Place the lobster halves, flesh side down, on to a pre-heated, lightly oiled open grill on moderate heat. Heat for two minutes, then turn over on to the shell side. Now brush the lobster flesh with the seasoned butter and grill until the butter has melted on to and into the lobster flesh (about five minutes).

Present warm with the dressed lettuce leaves, half a lemon and a bowl of the roasted garlic aioli.

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Peace of mind is the best policy

Riviera also partners with Club Marine to offer R Insurance through the R Marine network – exclusive to Riviera and Belize owners throughout Australia and New Zealand.

R Insurance has been specifically tailored to include a range of benefits such as three years agreed value as well as accidental loss and damage cover for personal effects, fishing, water skiing, diving equipment and tools.

Additionally, no excess is applied in the event of a claim for any damage or loss while penned in a private jetty/pontoon or commercial marina and there is provision for cover for machinery breakdown to motors or refrigeration units for up to six years from the date of manufacture.

It offers unprecedented peace of mind at very attractive rates.

Speak with your R Marine dealer for full details.