Entree: Anguilla – Grilled Lobster
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
2 min
Total
37 min
Ingredients
- 4 whole Caribbean spiny lobsters, approx. 1 lb (450 g) each
- 6 tbsp (85 g) unsalted butter, softened
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fresh orange juice
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 small scotch bonnet or habanero pepper, seeded and very finely minced (optional)
- 1 tsp (5 g) sea salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 lime, cut into wedges, for serving
- 2 tbsp (30 ml) chopped fresh cilantro or chadon beni (optional), for garnish
Instructions
1. Prepare the lobsters: Rinse lobsters under cold water. Using a sharp chef’s knife or kitchen shears, split each lobster lengthwise from head to tail, exposing the meat. Remove the vein and any tomalley if desired.
2. Make the basting butter: In a bowl, combine softened butter, olive oil, minced garlic, lime and orange juices, chopped parsley, minced scotch bonnet (if using), salt, pepper, and thyme. Mix until smooth.
3. Preheat grill: Heat a charcoal or gas grill to medium-high (about 400°F / 200°C). Clean and oil the grates to prevent sticking.
4. Season and oil lobsters: Brush lobster meat lightly with olive oil and season with a pinch of salt and pepper.
5. Grill lobsters: Place lobsters cut-side down on the grill for 4–6 minutes to get grill marks and begin cooking. Flip lobsters cut-side up and baste generously with the garlic-citrus butter.
6. Finish cooking: Continue grilling with the lid closed or partially closed for another 6–8 minutes, basting once more, until meat is opaque and firm (internal temperature ~140–145°F / 60–63°C). Avoid overcooking to keep meat tender.
7. Rest and serve: Remove lobsters from grill and let rest for 2 minutes. Spoon any remaining melted butter over the meat, garnish with cilantro or chadon beni, and serve with lime wedges.
