Entree: British Indian Ocean Territory – Central Culinary Region – Grilled Lobster with Garlic Butter

Serving Size: 2

Approximate Time

Prep 5 min

Cook 12 min

Total 20 min

Ingredients

- 2 whole lobsters, approx. 1 lb (450 g) each, split lengthwise
- 6 tbsp (85 g) unsalted butter
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the split lobsters dry and lightly brush the flesh with olive oil; season with 1/2 tsp salt and a pinch of black pepper.
2. Preheat a grill to medium-high (about 400°F / 200°C). Place lobsters flesh-side down on the grill for 4–5 minutes to develop char marks.
3. While lobsters begin to char, melt butter in a small saucepan over low heat. Add minced garlic and cook gently until fragrant but not browned, about 1 minute.
4. Stir in lemon juice, remaining 1/2 tsp salt, black pepper, crushed red pepper (if using), and chopped parsley; keep warm.
5. Turn lobsters flesh-side up, baste generously with the garlic butter, and continue grilling 3–4 minutes more until meat is opaque and just cooked through (internal temp ~140–145°F / 60–63°C).
6. Transfer lobsters to plates, spoon any remaining garlic butter over the meat, and serve immediately with lemon wedges.