Grilled Lobster with Lime Herb Butter

Nutrition · per serving

Steps

1. 1

   Preheat a grill or grill pan to high heat. If using an outdoor grill, aim for a very hot cooking grate and clean and oil it lightly. In a small bowl, mix the softened butter with lime zest, lime juice, parsley, garlic, thyme, and salt until evenly combined; set aside so the flavours meld while you prepare the lobster.

   80 g unsalted butter, softenedfrom 1 lime lime zest20 ml fresh lime juice10 g flat-leaf parsley, finely chopped1 garlic cloves, finely grated2 g fresh thyme leaves2 g sea salt
2. 2

   Using a large sharp knife, split each lobster in half lengthwise from head through tail. Remove the intestinal tract and the sandy sac behind the head if visible. Lightly crack the claws so the heat can penetrate. Pat the cut sides dry for better browning.

   2 live lobsters, about 600–700 g each
3. 3

   Mix the olive oil, salt, black pepper, paprika, thyme, chopped chili, and grated garlic. Rub this seasoning mixture over the flesh side of the lobster halves and a little over the shells.

   15 ml olive oil4 g sea salt2 g freshly ground black pepper4 g sweet paprika4 g fresh thyme leaves1 small (10 g) red chili, finely chopped2 garlic cloves, finely grated2 live lobsters, about 600–700 g each
4. 4

   Place the lobster halves shell-side down on the hot grill. Cover if possible and grill for 5–6 minutes. The shell should turn bright red and the flesh should begin to turn opaque. Flip briefly, flesh-side down, for 1–2 minutes just to pick up light char without overcooking.

   2 live lobsters, about 600–700 g each
5. 5

   Turn the lobsters shell-side down again and spoon or brush about two-thirds of the lime herb butter over the hot flesh. Grill for 2–3 minutes more, until the meat is just opaque throughout and reaches about 60–63°C in the thickest part. Avoid cooking past this point or the lobster will toughen.

   2 live lobsters, about 600–700 g each80 g unsalted butter, softenedfrom 1 lime lime zest20 ml fresh lime juice10 g flat-leaf parsley, finely chopped1 garlic cloves, finely grated2 g fresh thyme leaves2 g sea salt
6. 6

   Transfer the lobster to a platter and rest for 2 minutes. Dot with the remaining lime herb butter so it melts over the meat. Serve immediately with lime wedges for squeezing over.

   1 lime, cut into wedges80 g unsalted butter, softenedfrom 1 lime lime zest20 ml fresh lime juice10 g flat-leaf parsley, finely chopped1 garlic cloves, finely grated2 g fresh thyme leaves2 g sea salt

Origin & History

Grilled lobster is a celebratory dish across many Caribbean islands, especially in coastal communities where fresh spiny or hard-shell lobster is plentiful. The combination of lime, chili, garlic, and herbs reflects the region’s love of bright, bold marinades and butter-based finishing sauces for seafood.