Preparation Time: 15 minutes
Grill method: Direct
Grill Temperature: 240ºC / 250ºC

  • Lobster Half (300gm)
  • Salt
  • Pepper
  • Oil
  • Compound Butter:
  • Unsalted Butter ½ cup
  • Shallot ½ Tbsp
  • Garlic ½ Tbsp
  • Lemon Juice 1 teasp
  • Fresh Herbs Chopped 1 tbsp
  • Parsley Chopped 1 tbsp
  • L&P Sauce ½ teasp
  • Tabasco ½ teasp
  • Salt ¼ Teasp
  • Pepper ¼ Teasp
  • Weber Grill
  • Weber Premium Glove
  • Weber Tong
  • Weber Brush
  • Season lobster with oil, salt, and pepper.
  • In a bowl whisk butter till pale.
  • Add in the rest of the ingredients and mix well.
  • Set aside for further use.
  • Heat up grill till 240ºC Place lobster on direct heat.
  • Cover lid and cook till internal temperature reaches 65ºC around 8 minutes.
  • When lobster is Medium well remove and spread with compound butter.Return lobster to grill, at a temperature of 250ºC, and cook with compound butter for another 5min. on roasting Shield and Roasting rack.
  • Once garlic of compound butter is golden brown, remove from grill.
  • Serve warm.


Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 200ºC for 25 mins

  • Fresh Black Angus Grain-Fed Filet Mignon (150g each)
  • Olive Oil
  • Salt & Pepper
  • Streaky Bacon – 4 strip
  • Puff Pastry 10 inches X 10 inches – 1 pcs
  • Egg Yolk ( egg wash)
  • Mushroom Duxelle:
  • Onion Chopped – ¼ no
  • Olive Oil – 2 tbsp
  • Shitake Mushroom – Sliced – 50gm
  • Bottom Mushroom – Sliced- 50 gm
  • Sea Salt / Pepper – to taste
  • Unsalted Butter – 10 gm
  • Weber Igrill Mini / Weber Connect
  • Weber Large Roasting Shield
  • Weber Large Roasting Rack
  • Weber Deluxe Grilling Pan
  • Remove the filet mignon from its packaging.
  • Use a paper towel to pat dry excess moisture.
  • Place the filet onto a clean tray.
  • Apply a layer of olive oil evenly to the steaks.
  • Season with Salt and Pepper to taste.
  • Seared Filet.
  • Sweat onion in olive oil, add in sliced mushroom, and continue to sweat.
  • Once mushrooms are soft, season with salt, pepper, and butter.
  • Transfer cooked mushrooms to a tray to cool.
  • Put in a food processor and roughly chopped mushrooms.
  • Wrapping:
  • Place 4 slices of bacon in crisscross layout.
  • Put 1 tablespoon of mushroom duxelles centered on the bacon base, followed by the filet on top and add another tablespoon of duxelles on top the fillet.
  • Wrap the fillet and mushroom duxelles stack you have created with the bacon ends.
  • Layout the puff pastry and place the bacon-wrapped fillet in the middle, cutting squares from the corners to create a plus sign of the pastry. With the ends of the plus sign created, wrap them over the bacon-wrapped filled.
  • Use a piece of the cut-out squares from the puff pastry and cut dotted lines on the pastry and place this square piece of puff pastry on top of the pastry wrapped filled. This additional piece will create the design on top of the Beef Wellington.
  • Brush with egg wash
  • Prepare grill to 200ºC
  • Ensure that your Weber grill has been pre-heated on high heat to 200°C.
  • Set up your grill for indirect cooking by keeping two burners turned on or arranging your charcoals.
  • Place the beef wellington on the grilling pan.
  • Close the lid of the grill and cook for 25 minutes for medium-rare doneness, alternatively you may using a Weber I-grill / Weber Connect to set your desire doneness.
  • Remove from the grill and let the steaks rest for 5 – 10 minutes before slicing.
  • Garnish with finely chopped rosemary.


Preparation Time: 20 minutes
Grill method: Indirect
Grill Temperature: 150ºC

  • Unsalted Butter 170 gm
  • Egg ½ no
  • Icing Sugar 75 gm
  • Plain Flour​ 300 gm
  • Vanilla Essence 1 teasp
  • Tart Mould 3 inches
  • Ganache / Filling:
  • Bitter Chocolate
  • Cream
  • Unsalted Butter
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves​
  • In a bowl, or work on a tabletop. put in flour, icing sugar, and mix together.
  • Add in butter, egg, and vanilla essence and roughly mix.
  • Pour on the table and knead till it is well mixed.
  • Portion dough into 30 gm ball size.
  • Press evenly into the tart mould.
  • Preheat grill to 150ºC. Bake tart shell on roasting shield and rack for 20 minutes.
  • Bringing cream to a boil and add in bitter chocolate and butter and mix well.
  • Once Ganache is well mixed, pour the mixture into the prepared tart shell and allow it to chill in the chiller.
  • Served chill and topped with raspberry and mint.


Preparation Time: 15 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Brussels Sprout
  • New Potato
  • Olive Oil
  • Salt
  • Pepper
  • Weber Vegetable Basket
  • Weber Tong
  • Cut Brussels Sprouts into halves.
  • Cut New Potatoes into wedges.
  • Drizzle with Olive Oil.
  • Season with salt and pepper.
  • Ensure that your Weber grill has been pre-heated on high heat to 250°C.
  • Set up your grill for direct cooking by keeping all burners turned on or arranging your charcoals.
  • Place seasoned brussels sprouts and new potatoes into the Vegetable Basket.
  • Put it on the grill and close the lid and grill for 5 minutes, toss vegetable and potatoes after 5 minutes and continue  to grill for another 5 minutes.
  • Once vegetables and potatoes are cooked, transfer to plate and serve warm.